Thieboudienne (Senegalese Fish and Rice)

Name: Thieboudienne (Senegalese Fish and Rice)
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 6 servings
Cuisine: West African
Ingredients: 3 lbs firm white fish steaks (such as red snapper, tilapia, or sea bass); 6 garlic cloves, minced; 1/2 cup fresh flat-leaf parsley, finely chopped; 1 scotch bonnet pepper (or habanero), finely chopped; 1/2 cup vegetable oil; 2 large yellow onions, sliced; 6 tbsp tomato paste; 2 cups crushed tomatoes (canned); 6 cups fish stock or clam juice; 3 cups broken jasmine rice (or regular jasmine rice), rinsed; 1 lb cassava (yuca), peeled and chunked (or russet potato), peeled, chunked; 1/2 head green cabbage, wedged; 4 carrots, halved lengthwise; 2 Japanese eggplant, halved; 2 tsp kosher salt; 1 tsp black pepper

Senegal's national dish of tomato-braised fish and vegetables slow-cooked with broken rice that absorbs all the savory juices. Plan ahead: allow 30 minutes for stuffing and marinating the fish before cooking.

110 minHardServes 6610 cal/serving

West AfricanDinnerStovetopPescatarianHigh ProteinGluten-FreeDairy-FreeAlcohol-Free

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Ingredients

3 lbs firm white fish steaks (such as red snapper, tilapia, or sea bass)
6 garlic cloves, minced
1/2 cup fresh flat-leaf parsley, finely chopped
1 scotch bonnet pepper (or habanero), finely chopped
1/2 cup vegetable oil
2 large yellow onions, sliced
6 tbsp tomato paste
2 cups crushed tomatoes (canned)
6 cups fish stock or clam juice
3 cups broken jasmine rice (or regular jasmine rice), rinsed
1 lb cassava (yuca), peeled and chunked (or russet potato), peeled, chunked
1/2 head green cabbage, wedged
4 carrots, halved lengthwise
2 Japanese eggplant, halved
2 tsp kosher salt
1 tsp black pepper

Instructions

1

Make a stuffing paste: mix half of the 6 garlic cloves, half of the 1/2 cup fresh flat-leaf parsley, the 1 scotch bonnet pepper (or habanero), 2 tsp kosher salt, and 1 tsp black pepper together. Cut deep pockets into each 3 lbs firm white fish steaks (such as red snapper, tilapia, or sea bass) steak and stuff with the paste. Set aside to marinate for 30 minutes.
2

Heat 1/2 cup vegetable oil in a large wide pot over medium-high heat. Sear the stuffed firm white fish steaks (such as red snapper, tilapia, or sea bass) on both sides until golden, about 3 minutes per side. Remove and set aside.
3

In the same pot, add the 2 sliced large yellow onions and cook until softened and lightly browned, about 8 minutes. Add remaining garlic cloves and cook 1 minute more.
4

Stir in 6 tbsp tomato paste and cook, stirring constantly, for 5 minutes until it darkens slightly. Add 2 cups crushed tomatoes (canned) and cook another 5 minutes.
5

Pour in 6 cups fish stock or clam juice and bring to a boil. Add 1 lb peeled, chunked cassava (yuca), peeled and chunked (or russet potato) and 4 halved lengthwise carrots and simmer for 15 minutes.
6

Add 1/2 head wedged green cabbage and 2 halved Japanese eggplant. Return the firm white fish steaks (such as red snapper, tilapia, or sea bass) to the pot. Simmer until fish reaches an internal temperature of 145°F (63°C) and vegetables are tender, about 10 more minutes.
7

Remove the fish and all vegetables carefully and set aside. Skim excess oil if desired.
8

Measure the remaining broth in the pot. You need about 1.5x the volume of 3 cups rinsed broken jasmine rice (or regular jasmine rice). Add water or stock as needed. Bring to a boil, then stir in the rice.
9

Reduce heat to low, cover tightly, and cook until rice has absorbed all liquid and is tender, about 20 minutes. Let rest 5 minutes off heat.
10

Serve the rice on a large platter topped with the fish and surrounded by the vegetables. Garnish with remaining fresh flat-leaf parsley.

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Questions

What internal temperature should Thieboudienne (Senegalese Fish and Rice) reach?

For Thieboudienne (Senegalese Fish and Rice), the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

How long should Thieboudienne (Senegalese Fish and Rice) marinate?

Step 1 reads: "Set aside to marinate for 30 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for Scotch bonnet in Thieboudienne (Senegalese Fish and Rice)?

The entry for Thieboudienne (Senegalese Fish and Rice) calls for 1 scotch bonnet pepper (or habanero), finely chopped. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use a different white fish instead of the fish in Thieboudienne (Senegalese Fish and Rice)?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Thieboudienne (Senegalese Fish and Rice) uses 3 lbs firm white fish steaks (such as red snapper, tilapia, or sea bass).

How hot is Thieboudienne (Senegalese Fish and Rice)?

Yes, it is properly hot. The heat in Thieboudienne (Senegalese Fish and Rice) comes from 1 scotch bonnet pepper (or habanero), finely chopped. For a milder plate, remove the seeds and ribs from the hot pepper, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Thieboudienne (Senegalese Fish and Rice) gluten-free?

Yes. As written, nothing in the ingredient list for Thieboudienne (Senegalese Fish and Rice) is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the stock.

Does Thieboudienne (Senegalese Fish and Rice) contain shellfish?

Yes: 6 cups fish stock or clam juice. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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