Thieboudienne - Senegalese Fish and Rice Stew

Ingredients

• 2 pounds (900g) red snapper fillets 2 pounds (900g) red snapper fillets
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 carrots, sliced 2 carrots, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1 small cabbage, shredded 1 small cabbage, shredded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground red pepper 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 70g, 6g
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red snapper fillets under cold water and pat them dry with a paper towel. Cut the fillets into smaller pieces, if desired.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes soften.
4. 4.
   Stir in the ground red pepper, black pepper, turmeric, and dried thyme. Mix well to combine the spices with the tomato mixture.
5. 5.
   Add the sliced carrots, diced eggplant, and shredded cabbage to the pot. Stir everything together.
6. 6.
   Gently place the red snapper fillets on top of the vegetable mixture in the pot. Pour the fish or vegetable broth over the fish and vegetables.
7. 7.
   Season with salt to taste. Cover the pot and let the stew simmer over low heat for about 30 minutes, or until the fish is cooked through and the vegetables are tender.
8. 8.
   While the stew is simmering, cook the rice according to the package instructions.
9. 9.
   Serve the Thieboudienne by placing a scoop of rice on a plate and topping it with the fish and vegetable stew. Enjoy!

Treat your ingredients with care...

• Red Snapper — Ensure the fish is fresh and has been properly cleaned. If red snapper is not available, you can substitute it with other firm white fish like grouper or cod.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before grating it into the stew.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other vegetables.

Tips & Tricks

• For a spicier version, add more ground red pepper or include a chopped chili pepper.
• You can add other vegetables like okra or bell peppers to customize the dish to your liking.
• Serve Thieboudienne with a side of hot sauce or a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• Leftovers of Thieboudienne taste even better the next day as the flavors continue to develop.

Serving advice

Thieboudienne is traditionally served family-style, with the stew placed in the center of the table for everyone to help themselves. Serve it with a side of steamed vegetables or a fresh green salad to complete the meal.

Presentation advice

To present Thieboudienne beautifully, arrange the fish pieces on top of the rice and surround them with the colorful vegetables. Garnish with fresh herbs like cilantro or parsley for an added touch of freshness.