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Thieboudienne (Senegalese Fish and Rice)

Senegalese · Dinner · Medium

Thieboudienne (Senegalese Fish and Rice)

Total
1 hr 40 min
Prep
35 min
Serves
6
Calories
540
Jump to recipe

Herb-stuffed fish and chunky vegetables flavor tomato-red rice in Senegal's national dish, with a whole chili adding gentle warmth.

Cooking the rice in the fish and vegetable broth gives Thieboudienne (Senegalese Fish and Rice) its depth. The fish carries a parsley-garlic stuffing, and the vegetables come out of the pot before the rice goes in so each keeps its shape.

Broken rice is traditional, but ordinary long-grain rice works with the measured broth here. Use thick skin-on fillets, and tuck the herb paste into shallow pockets rather than cutting through the fish.

SavoryHerbyHeartyOne PotClassicPescatarianGluten-freeDairy-freeEgg-freeNut-freeHigh-protein

Method

  1. Mash the parsley, garlic, half the salt and black pepper into a paste. Cut shallow pockets into the snapper and press the paste inside.

  2. Heat vegetable oil in a wide heavy pot over medium heat. Cook onion for until soft, then stir in tomato paste for until dark red.

  3. Add water, carrot, cabbage, eggplant, whole scotch bonnet and remaining salt. Simmer covered over medium-low heat for until the vegetables are nearly tender.

  4. Nestle in the fish and simmer covered for until it reaches 145°F and flakes easily. Lift fish and vegetables onto a covered platter, keeping the chili intact.

  5. Measure the broth and return exactly 3.5 cups to the pot, reserving any excess. Add the rice, bring to a simmer, cover and cook over low heat for until the liquid is absorbed and the grains are tender.

  6. Rest the rice off the heat for . Fluff gently, arrange the fish and vegetables over it and serve any reserved broth alongside. Remove the whole chili before serving.

Forkue tips

  • If using broken rice, follow its absorption guidance and check earlier; the smaller pieces can soften faster than long-grain rice.

Storing and reheating

Refrigerate rice and fish in shallow containers for up to 2 days. Reheat covered with a splash of water, keeping the fish on top so it steams gently.

Kitchen gear

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Nutrition per serving, estimated

540Calories
37gProtein
64gCarbs
14gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Thieboudienne (Senegalese Fish and Rice): FAQ

What fish can replace snapper?

Thick cod or haddock fillets work well. Keep the pieces large and lift them out with a broad spatula so they stay intact while the rice cooks.

Why is my rice mushy?

Too much broth or vigorous stirring can break the grains. Measure the liquid after cooking the fish and vegetables, then leave the covered rice undisturbed.

How do I store and reheat Thieboudienne (Senegalese Fish and Rice)?

Refrigerate rice and fish in shallow containers for up to 2 days. Reheat covered with a splash of water, keeping the fish on top so it steams gently.

How long does Thieboudienne (Senegalese Fish and Rice) take?

About 1 hr 40 min in total: 35 min prep and 1 hr 5 min cooking.

What do I need to make Thieboudienne (Senegalese Fish and Rice)?

The key ingredients are snapper, rice, parsley, garlic, onion and tomato paste, plus pantry basics.

Any tips for Thieboudienne (Senegalese Fish and Rice)?

If using broken rice, follow its absorption guidance and check earlier; the smaller pieces can soften faster than long-grain rice.

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