Thieboudienne (Senegalese Fish and Rice)
Thieboudienne is the national dish of Senegal, featuring fish, rice, and a colorful array of vegetables cooked in a rich tomato sauce. This hearty and flavorful one-pot meal is perfect for a satisfying dinner.
En original oppskrift av Forkin
- Total tid
- 2 t 15 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde fisk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 600 gthieboudienne fish, cleaned, scaled, and cut into large pieces
- 300 gwhite rice, rinsed
- 1 stk.yellow onion, chopped
- 3 feddgarlic, minced
- 1 ssginger, grated
- 3 sstomato paste
- 400 gcanned crushed tomatoes
- 3 ssvegetable oil
- 2 stk.carrot, peeled and cut into large chunks
- 1 stk.eggplant, cut into large chunks
- 200 gcabbage, cut into wedges
- 200 gcassava, peeled and cut into large pieces
- 1 stk.bell pepper, seeded and quartered
- 1 stk.scotch bonnet pepper, whole(valgfritt)
- 1 stk.bay leaf
- 1 stk.dried fish, small, soaked and rinsed (optional, for flavor)(valgfritt)
- 1 stk.maggi cube, crumbled
- 1 tssalt
- 0,5 tsblack pepper
- 4 koppwater
stuffing
- 2 ssparsley, fresh, chopped
- 2 feddgarlic, minced
- 0,5 stk.scotch bonnet pepper, minced (adjust to taste)(valgfritt)
- 0,5 tssalt
- 0,25 tsblack pepper
Utstyr
slotted spoon · large pot · dutch oven · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Prepare the fish stuffing (Roff): In a small bowl, combine the parsley, garlic (stuffing), scotch bonnet pepper (stuffing), salt (stuffing), and black pepper (stuffing). Mix well.
Omtrent 5 min
Kokkens tips: Wear gloves when handling scotch bonnet peppers.
- 2
Make incisions in the fish pieces and carefully stuff each piece with the Roff mixture. Set aside.
Omtrent 10 min
Kokkens tips: Don't overstuff; a small amount in each incision is enough.
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Omtrent 2 min
- 4
Lightly fry the stuffed fish pieces until golden brown on all sides, about 2-3 minutes per side. Remove the fish and set aside.
Omtrent 10 min
Kokkens tips: Do not cook the fish through; it will finish cooking in the sauce.
- 5
In the same pot, add the yellow onion and sauté until softened, about 5 minutes.
Omtrent 5 min
Kokkens tips: Scrape up any browned bits from the fish to add flavor to the sauce.
- 6
Stir in the garlic (minced) and ginger. Cook for 1 minute until fragrant.
Omtrent 1 min
- 7
Add the tomato paste and cook, stirring constantly, for 3-5 minutes until it darkens in color and loses its raw taste.
Omtrent 4 min
Kokkens tips: Cooking the tomato paste properly deepens the flavor of the sauce.
- 8
Pour in the canned crushed tomatoes and water. Add the bay leaf, dried fish (if using), maggi cube, salt, and black pepper. Bring to a boil.
Omtrent 5 min
- 9
Add the carrots, eggplant, and cassava to the pot. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Omtrent 20 min
Kokkens tips: These vegetables take longer to cook, so add them first.
- 10
After 20 minutes, add the cabbage wedges and bell pepper to the pot. If using, add the whole scotch bonnet pepper.
Kokkens tips: The whole scotch bonnet will infuse flavor without making the dish overly spicy, but be careful not to break it.
- 11
Carefully place the reserved fried fish pieces on top of the vegetables. Cover and continue to simmer for another 15 minutes, or until the vegetables are tender and the fish is cooked through.
Omtrent 15 min
Kokkens tips: Avoid stirring too much once the fish is in to prevent it from breaking apart.
- 12
Once the fish and vegetables are cooked, carefully remove them from the pot and set aside on a platter. Leave the sauce in the pot.
Omtrent 5 min
Kokkens tips: Use a slotted spoon to avoid removing too much sauce.
- 13
Stir the rinsed white rice into the simmering sauce in the pot. Ensure the rice is fully submerged. If needed, add a little more water to just cover the rice.
Omtrent 2 min
Kokkens tips: The amount of liquid needed for the rice can vary, so adjust as necessary.
- 14
Cover the pot tightly and cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
Omtrent 25 min
Kokkens tips: Resist the urge to lift the lid, as this releases steam essential for cooking the rice.
- 15
Once the rice is cooked, fluff it gently with a fork.
Omtrent 1 min
- 16
To serve, spread the rice on a large serving platter and arrange the fish and vegetables on top. Ladle some extra sauce over everything.
Omtrent 2 min
Kokkens tips: Traditionally, this dish is served communally from a single large platter.
Hold den god
Store leftover thieboudienne in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water, until warmed through.
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