A traditional Senegalese fish and rice dish simmered with vegetables in a rich, savoury fish broth.
Thieboudienne is a well-known Senegalese rice dish that brings together firm white fish, basmati rice and a variety of vegetables. Onions, garlic and tomatoes form the flavourful base, while tomato paste and paprika add depth and colour to the cooking broth.
The rice is cooked in the seasoned fish stock, allowing it to absorb the flavours of the fish and vegetables. With carrots, cabbage and eggplant contributing different textures, this hearty one-pot dish makes a satisfying meal inspired by Senegalese home cooking.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg firm white fish
2 tbsp oil
2 onions, chopped
3 garlic cloves, minced
2 tomatoes, chopped
2 carrots, cut into pieces
1 cabbage, cut into wedges
1 eggplant, cut into pieces
2 tbsp tomato paste
1 tsp paprika
1 tsp black pepper
Salt, to taste
5½ cups fish stock
Method
Wash and Soak the Rice
Wash the basmati rice thoroughly and soak it for 30 minutes. Drain and set aside.Prepare the Fish and Vegetables
Cut the fish into suitable portions. Chop the onions, mince the garlic, cut the tomatoes and prepare the carrots, cabbage and eggplant.Sauté the Aromatics
Heat the oil in a large pot. Add the onions and garlic and sauté until fragrant. Stir in the chopped tomatoes and cook until they begin to soften.Add the Tomato Paste and Seasonings
Mix in the tomato paste, paprika, black pepper and salt. Cook briefly, stirring to combine the ingredients into a rich, seasoned base.Cook the Fish and Vegetables in Stock
Add the fish stock, followed by the prepared fish and vegetables. Simmer until the fish is cooked through and the vegetables begin to soften, taking care not to break up the fish unnecessarily.Cook the Rice
Add the drained rice to the seasoned broth and distribute it evenly. Cover and cook over low heat until the rice is tender and has absorbed the cooking liquid.Rest and Serve
Allow the dish to rest briefly before serving. Arrange the rice, fish and vegetables together so each portion includes a balance of all the main ingredients.
Serve
Serve hot as a complete one-pot meal, with generous portions of fish, rice and vegetables. A fresh salad or lemon wedges can be offered alongside to complement the savoury broth and rich tomato flavour.