Thiéboudiène
Senegalese rice with fish and vegetables in a tomato sauce.
Active time1 h
Cooking1 h 15 min
Total1 h 45 min
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Ingredients
- 15 g garlic
- 250 g aubergine
- 250 g carrot
- 300 g white cabbage
- 150 g onions
- 20 g parsley
- 700 g sea bream fillets
- 80 g tomato purée
- 1000 ml water
- 50 ml groundnut oil
- 350 g broken rice
Preparation
Peel the garlic and onion. Chop the garlic and washed parsley, then spread over the fish. Peel the carrots, wash the cabbage and aubergine, and cut the vegetables into large pieces.
15 g garlic250 g aubergine250 g carrot300 g white cabbage150 g onions20 g parsley700 g sea bream fillets- knife
- chopping board
Thinly slice the peeled onion. Fry the thinly sliced onion in the oil for 5 minutes, add the tomato purée, cook for 2 minutes, then pour in the water. Add the vegetables and simmer for 20 minutes.
80 g tomato purée1000 ml water50 ml groundnut oil- casserole dish
- knife
Add the fish and poach for 10 to 15 minutes until it reaches 63 degrees Celsius at the centre, then set aside with the vegetables.
- casserole dish
- thermometer
Rinse the rice and add it to the remaining stock. Cook, covered, over a low heat for about 20 minutes, depending on the rice, keeping an eye on the liquid as it is absorbed. Add hot water if necessary. Serve with the fish and vegetables.
350 g broken rice- casserole dish
- colander
Allergens
- Fish
- Peanuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration