Thiébou guerté - Czech Style

Ingredients

In this Czech adaptation, the traditional Senegalese flavors of Thiébou guerté are infused with Czech influences. The original dish typically includes ingredients like fish, rice, vegetables, and spices such as thyme, garlic, and chili peppers. In the Czech version, the spices are adjusted to include paprika and caraway seeds, which are commonly used in Czech cuisine. Additionally, the cooking technique and presentation are modified to align with Czech culinary traditions. We alse have the original recipe for Thiébou guerté, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, diced 1 carrot, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced red bell pepper and diced carrot to the pot, and cook for a few minutes until slightly softened.
3. 3.
   Stir in the diced tomatoes, tomato paste, paprika, and caraway seeds. Cook for another 2-3 minutes to allow the flavors to meld together.
4. 4.
   Add the fish fillets to the pot, and gently stir to coat them with the tomato mixture. Season with salt and pepper to taste.
5. 5.
   Pour in the fish or vegetable broth, and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   While the stew is simmering, prepare the rice according to the package instructions.
7. 7.
   Serve the Czech-style Thiébou guerté by placing a scoop of rice on each plate and topping it with a generous portion of the fish stew. Garnish with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If you prefer a milder flavor, use white fish such as cod or haddock. For a stronger taste, opt for salmon or trout.
• Caraway seeds — Toasting the caraway seeds in a dry pan for a few minutes before adding them to the stew will enhance their aroma and flavor.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or chili flakes to the tomato mixture.
• For added depth of flavor, you can marinate the fish fillets in lemon juice and garlic for 30 minutes before cooking.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Czech-style Thiébou guerté as a main course, accompanied by a fresh green salad and crusty bread. The stew can also be enjoyed on its own, with the rice providing a satisfying base for the flavorful fish and vegetables.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley over the stew just before serving. You can also serve the dish in individual bowls, allowing each person to garnish their portion with additional herbs if desired.