Total time · 90 min

Senegalese Thieboudienne Fish and Rice

Name: Senegalese Thieboudienne Fish and Rice
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 4 servings
Ingredients: 600 g Grouper or snapper; 350 g Broken rice; 20 g Dried guedj fish; 12 g Fermented netetou; 300 g Crushed tomatoes; 300 g Cassava; 2 pieces Carrot; 250 g Green cabbage; 15 g Parsley; 3 cloves Garlic; 1 piece Red chile; 1 l Water

Fish, vegetables, and rice absorb red broth seasoned with guedj and netetou.

Prep: 35 min
Cook: 55 min
Servings: 4

Indicative estimates

Energy per serving: ~57 kcal per serving partial estimate
Ingredient value: ~$8.43 partial estimate; 8 of 12 ingredients estimated

Ingredients

600 g Grouper or snapper
350 g Broken rice
20 g Dried guedj fish
12 g Fermented netetou
300 g Crushed tomatoes
300 g Cassava
2 pieces Carrot
250 g Green cabbage
15 g Parsley
3 cloves Garlic
1 piece Red chile
1 l Water

Directions

15 min
Stuff fish pieces with a parsley, garlic, and chile paste, then sear them.
64 min
Add water, tomato, cassava, carrot, and cabbage to the broth; cook the vegetables, then poach the stuffed fish to 158 °F (70 °C) and set it aside. Cook the rice in the reduced red broth.
11 min
Lift out fish and vegetables, cook rice in the reduced red broth, then plate together.