Thieboudienne / Ceebu Jen (Fish with Rice) is a delicious meal with rice, fish stew, and various vegetables prevalent in Senegal. You will love the flavor layers of this dish!
Energy value: 835 kcal
- Whitefish weighing 3 kilograms, whole or in fillets
- 1 cup of chopped parsley
- 1 cup of green onions, chopped
- 1 large onion, cut into noodles
- 15 oz tomato sauce
- 1 tablespoon of tomato paste
- 5 cloves of garlic
- 3 cups uncooked short-grain rice I used basal rice
- 2 kilograms of vegetables, carrots, green peppers, eggplants
- 2 kilograms of potatoes/cassava
- 8-10 cups of water
- 8 oz smoked fish
- Wash, drain, and dry the fish thoroughly with paper towels or a clean towel.
- Clean or cut the fish 4 to 5 times, tilting it on each side. If you are using fish fillets, hit them once. Rub the fish with lemon and salt and set aside.
- In a food processor or blender, combine the chopped parsley, chives, garlic, habanero pepper, and Maggie
- Cut the fish into pieces of the parsley marinade.
- Transfer the fish so that both sides are coated with the marinade, including inside the bars. Let sit while you prepare the vegetables to eat. This can be done an hour or two in advance; cover and refrigerate
- Clean and wash the vegetables; potatoes and cassava (peel the outer layer and cut into large chunks)
- Peel the carrots, eggplants, red and green peppers (cut into large pieces)
- Heat a skillet or large skillet until hot; add 1 cup of oil; Stir and heat for a few seconds, then turn the fish over and fry until the fish turns a golden color, about 3 minutes.
- Turn the fish over and brown for two minutes on the other side. Take out the fish and make a reservation.
- Add the chopped onion and tomato sauce and add the rest of the fish marinade (about 2 tablespoons), add Maggie, and salt to taste. simmer for about five minutes
- Pour in 6 cups of water, starting with the cassava and potatoes for about 5 minutes, then follow the eggplant, carrots, and peppers to end, simmering for about 3 minutes or until they are softened. Take out the vegetables and set aside.
- Finally, add the rice and about 1 to 2 cups of water as needed. Adjust the spices to taste, add half the fish. Cover and cook on a very low heat on the stove for about 20 to 25 minutes, or until the rice is cooked through and absorbs all the water. Stir from time to time, making sure that the fish does not break.
- Another option is to finish cooking the rice in the oven for about 10 minutes or until it softens (if using a safe pot in the oven). This reduces discomfort and prevents burns.
Remove and serve hot.