#FishFridayFoodies ~ Senegalese Fish and Rice (Thiéboudienne)
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Camilla from Culinary Adventures with Cam invited us to share a seafood recipe that we enjoyed away from home during our travels.
I couldn't help but think about my time living in Senegal West Africa - it's kind of funny that our recent Eat The World challenge was also about Senegal; I had already selected this recipe for Fish Friday Foodies even before I knew we were visiting Senegal with the other group! I love this recipe so much. It has such a wonderful depth of flavor that infuses into each item as they simmer in that beautiful tomato based broth. Then you cook off the rice in the liquid, put it all together on a platter and dig in! It's even better the next day as the flavors meld and develop further!
I have fond memories of sitting in a hut hours out of the main city, on the ground, with large serving spoons, eating with a group of others directly off a platter just like the one pictured below. I brought this platter back from Senegal, many years ago! This platter is one of the few things that came back with me that still gets used in the house. I think I have a few decorative items and a table cloth still as well.
See all of our travel inspired fish recipes we're sharing with you today!
- Baked Salmon and Veggie Parcels by Food Lust People Love
- Foiled Fish with Mango by A Day in the Life on the Farm
- Fried Bombils and Bombay Ducks with Temprado Masala by Sneha's Recipe
- Irish Fish Cakes by Karen's Kitchen Stores
- Pickled Fish, A Plethora of Textures, and Memories of a Holiday Trip to Denmark by Culinary Adventures with Camilla
- Senegalese Fish and Rice (Thiéboudienne) by Making Miracles
Senegalese Fish and Rice (Thiéboudienne) from YummyMedley
Ingredients for the Fish
2 TBS parsley paste
1 TBS minced garlic (jarred)
1 tsp shrimp bouillon
1 tsp black pepper
1 tsp salt
2.5 lbs white fish (we used cod)
1 sweet potato
1 purple eggplant
4 large carrots
1/2 a medium to large head of cabbage
2 cups of broken jasmine rice or regular jasmine rice (should be soaked in water)
For the sauce
1/2 cup vegetable oil
1 large onion, sliced
1 15-oz can crushed tomatoes
2-3 TBS tomato paste
8 cups of water
1 TBS minced garlic (jarred)
3 TBS of shrimp bouillon
1/4 tsp cayenne pepper
1 tsp of black pepper
Salt to taste
- Combine the fish marinade ingredients - parsley paste, minced garlic, shrimp bouillon, pepper, and salt. Smear on both sides of your fish and set the fish aside while you prep the vegetables.
- Peel and chop the sweet potato into roughly 1" cubes. Chop the eggplant into similarly sized cubes. Peel carrots, and peel into roughly 1" chunks as well. Cut the cabbage into chunks.
- Place the broken rice in a bowl and cover with cool water, allow to soak while you prepare the rest of the recipe.
- Heat the vegetable oil in a large nonstick pot, and stir the onions into it. Saute them until tender, about 8 minutes. Add in the crushed tomatoes and tomato paste and allow to cook another couple minutes. Add in the garlic and cayenne pepper, saute another couple of minutes. Stir in the water, bouillon, and black pepper. Taste for salt and adjust seasoning if desired. Add in the toughest vegetables - start with the eggplant, sweet potato, and carrots. Simmer until the vegetables are cooked - remove from broth and set aside. Add in the cabbage and simmer until tender as well, remove and add to the other cooked vegetables.
- Add in the fish and poach in the simmering liquid until cooked through - depending on thickness this will take just a few minutes.
- Drain off the rice that's been soaking and add the rice into the cooking liquid. Cover and simmer on low until rice is cooked through and liquid is absorbed - about 15 minutes or so. Remove lid to allow liquid to evaporate if it is still very wet but the rice is cooked.
- Once all ingredients are cooked, lay on platter with rice as base, fish on top, and vegetables arranged around the outside edge.