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Thiéboudienne (Senegalese Fish And Rice)

By Saveur
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Saveur
Related tags
main-dish dairy free low fat nut free sugar free dinner african
Nutrition per serving    (USDA % daily values)
CAL
1456
FAT
110%
CHOL
55%
SOD
153%

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Ingredients for 6 servings

FOR THE FISH AND stuffing:

¼ cup finely chopped parsley

2 tsp. crushed red chile flakes

6 cloves garlic, minced

2 scallions, minced

¼ small yellow onion, minced

Kosher salt and freshly ground black pepper, to taste

8 (4–oz.) filets grouper or red snapper

FOR THE THIÉBOUDIENNE:

½ cup canola or palm oil (available from iHerb)

2 medium yellow onions, roughly chopped

1 medium green bell pepper, stemmed, seeded, and roughly chopped

1 (12–oz.) can tomato paste

6 cups fish or vegetable stock

6 small carrots, halved crosswise

1 large eggplant, cut into large chunks, or 4 small thai eggplants

1 medium turnip, peeled and cut into 12 wedges

½ cassava root, peeled and cut into 1 ½″ chunks

⅓ cup dried white hibiscus flowers (optional; see below for ordering)

2 tbsp. tamarind paste (available from Grocery Thai)

2 tbsp. fish sauce (available from Amazon)

4 cups basmati rice

lime wedges, to serve