Ceebu Jën (Senegalese Fish and Rice)
This traditional Senegalese dish features fish, rice, and a colorful array of vegetables cooked in a rich tomato sauce. It's a hearty and flavorful meal, perfect for a satisfying dinner.
En original opskrift af Forkin
- Tid i alt
- 2 t. 15 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde fisk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 600 gthiebou dieune fish, cut into large pieces
- 300 gwhite rice
- 50 gtomato paste
- 2 stk.carrot, peeled and cut into large chunks
- 1 stk.eggplant, cut into large chunks
- 0,25 stk.cabbage, cut into large wedges
- 1 stk.cassava, peeled and cut into large chunks
- 2 stk.yellow onion, chopped
- 0,5 kopvegetable oil
- 2 stk.fish bouillon cube, crumbled
- 1 tsk.salt
- 0,5 tsk.black pepper
- 8 kopwater
stuffing
- 4 fedgarlic, minced
- 1 stk.scotch bonnet pepper, minced
- 0,25 kopparsley, chopped
Udstyr
large platter · slotted spoon · large pot · dutch oven · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Prepare the 'rof': In a small bowl, combine the garlic, scotch bonnet pepper, and parsley. Mix well and set aside.
Ca. 10 min.
Kokkens note: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
- 2
Make incisions in the fish pieces and stuff them with some of the rof mixture.
Ca. 5 min.
Kokkens note: Don't overstuff the fish, just enough to impart flavor.
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Ca. 2 min.
- 4
Lightly fry the stuffed fish pieces until golden brown on all sides. Remove the fish and set aside.
Ca. 10 min.
Kokkens note: The fish doesn't need to be cooked through at this stage.
- 5
In the same pot, add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
Ca. 7 min.
- 6
Stir in the tomato paste and cook for 5 minutes, stirring constantly to prevent burning.
Ca. 5 min.
Kokkens note: Cooking the tomato paste deeply enhances its flavor.
- 7
Add water, crumbled fish bouillon cubes, salt, and black pepper to the pot. Bring to a boil.
Ca. 5 min.
- 8
Add the carrots, eggplant, cassava, and cabbage to the boiling sauce. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Ca. 20 min.
Kokkens note: Ensure vegetables are submerged in the sauce for even cooking.
- 9
Gently place the fried fish back into the pot with the vegetables. Continue to simmer, covered, for another 15 minutes, or until the fish is cooked through and the vegetables are tender.
Ca. 15 min.
Kokkens note: Be careful not to overcook the fish, as it can become dry.
- 10
Carefully remove the fish and all the cooked vegetables from the pot and set them aside. Keep them warm.
Ca. 5 min.
Kokkens note: Use a slotted spoon or tongs to avoid breaking the fish.
- 11
Add the white rice to the remaining sauce in the pot. Stir well to combine and ensure the rice is submerged.
Ca. 1 min.
- 12
Bring the rice and sauce to a boil, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
Ca. 25 min.
Kokkens note: Do not lift the lid while the rice is cooking to trap the steam.
- 13
Once the rice is cooked, fluff it gently with a fork.
Ca. 1 min.
- 14
To serve, spread the rice on a large platter. Arrange the fish and vegetables on top of the rice.
Ca. 2 min.
- 15
Serve immediately, optionally with extra rof on the side for those who like more spice.
Bevar den gode smag
Store leftover Ceebu Jën in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.