---
title: Thieboudienne (Senegalese Fish and Rice)
servings: 8
prep time: 40 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/thieboudienne
---

Gather @white fish fillet{1%kg}, @broken rice{600%g}, @fresh parsley{1%bunch}, @carrot{3}, @white cabbage{300%g}, @cassava{300%g} and @eggplant{1}.

Pound parsley, @garlic{8%clove}, @scotch bonnet{1} and salt into rof; slit the fish and stuff it deep.

Brown @tomato paste{4%tbsp} in oil, add water, and simmer the stuffed fish 15 minutes; lift it out. ~{15%minutes}

Braise the vegetables in the same broth until tender; lift them out too. ~{25%minutes}

Cook the rice right in the remaining broth until it drinks it all, catching slightly at the bottom. ~{25%minutes}

The crust — xoon — is scraped and shared like treasure.

Mound rice on a platter, arrange fish and vegetables on top, and serve the table, not the plates.