Thieboudienne (Senegalese Fish and Tomato Rice)

Ingredients

Contains fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Pat the fish dry and season on both sides with 1 tsp kosher salt, 1 tsp black pepper and 2 tbsp lime juice.

   Marinate at room temperature for 15 minutes; don't marinate longer or the acid will start to firm the fish.

   15 min
2. 2

   Heat 2 tablespoons vegetable oil in a wide, heavy pot (Dutch oven) over medium-high heat until shimmering.

3. 3

   Sear the fish in batches until lightly browned, 2–3 minutes per side; remove fish to a plate.

   Crowding the pan will steam the fish; leave space so it browns.

   8 min
4. 4

   Reduce heat to medium, add the remaining 2 tablespoons oil and add the sliced onions.

5. 5

   Sauté the onions, stirring occasionally, until softened and beginning to brown, 10–12 minutes.

   12 min
6. 6

   Stir in the minced garlic and grated ginger and cook 1 minute until fragrant.

   1 min
7. 7

   Add the tomato paste and cook, stirring, 2–3 minutes until the paste darkens slightly.

   3 min
8. 8

   Pour in the canned tomatoes and 3 cups water or fish stock, then add smoked paprika, cayenne (or white pepper), bay leaf and 1 tsp kosher salt; bring to a simmer.

   10 min
9. 9

   Add the carrots to the simmering broth, cover partially, and cook until the carrots begin to soften, 8–10 minutes.

   10 min
10. 10

    Add the eggplant, okra (if using) and cabbage wedges to the pot and arrange them so they sit in the broth but do not break apart.

11. 11

    Nestle the seared fish pieces gently on top of the vegetables, add the whole scotch bonnet (optional), cover the pot, and simmer until fish and vegetables are just cooked through, 12–15 minutes.

    15 min
12. 12

    Carefully lift the fish and vegetables from the pot onto a large plate and cover to keep warm.

13. 13

    Measure the remaining broth in the pot: you want about 2 1/2 cups of liquid for the rice; if you have more, simmer uncovered a few minutes to reduce, or add a splash of water if you have less.

14. 14

    Stir the rinsed rice into the broth, bring to a gentle boil, then reduce heat to low, cover tightly and simmer until rice is tender and liquid is absorbed, 20–25 minutes.

    Resist lifting the lid too often — the rice needs steady steam to cook evenly.

    25 min
15. 15

    Turn off heat and let the rice rest, covered, 5 minutes then fluff with a fork.

    5 min
16. 16

    Mound the rice on a large serving platter, arrange the fish and vegetables on top, sprinkle with chopped parsley or cilantro and serve.