Senegalese · Lunch, Dinner
Thieboudienne (Senegalese fish and rice)
Tomatoey rice simmered with white fish, cabbage, carrot and cassava.
- Calories
- 592 kcal
- Protein
- 37 g
- Carbs
- 87 g
- Fat
- 11 g
- Prep
- 20 min
- Cook
- 40 min
Per serving, for one person.
Contains: fish.
Ingredients
- 150 g White fish fillets
- 55 g Jasmine rice
- 1½ tbsp Tomato purée
- ½ onion Onion
- ¾ carrot Carrots
- 80 g Cabbage
- 50 g Cassava (yuca)
- 1 clove Garlic
- ½ tbsp Sunflower oil
- 100 ml Vegetable stock
- 5 g Parsley
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Fry the onion and garlic in the oil for 4 minutes, stir in the tomato purée and cook for 5 minutes.
- Add the stock, carrot, cabbage and cassava, cover and simmer for 20 minutes until the vegetables are tender.
- Lay the fish on top, cover and steam for 8 minutes until just cooked.
- Lift out the fish and vegetables, stir the rice into the broth, cover and simmer for 15 minutes until tender.
- Scatter with parsley and serve the rice with the fish and vegetables on top.
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