Thieboudienne
Fried Fish with Tomato Rice
Thieboudienne (pronounced ceeBOOjen) is said to be that national dish of Mauritania and Senegal. It originates in the Senegalese city of St. Louis which is located in the coast, very near the border with Mauritania. It's a simple dish of fried fish served with rice and vegetables. As with most popular dishes, there are many variations - particularly as to the type of vegetables used. The rule seems to be to include whatever is available at the market, though eggplant and okra are included in many recipes. According to photos, vegetables are often cut into larger chunks, which makes sense if you are eating with your hands.
Thieboudienne is usually served as a communal dish, on a large serving plate from where everyone eats. In Mauritania, white grouper is generally used to make this dish. Use whatever white fish is local to you - I used Alaskan cod.
I was happy enough with the dish. I felt the rice needed a bit more acid, but it was tasty enough to eat. I did forget to take a photo before dinner, so what you see are our leftovers.
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Thieboudienne
Ingredients
- 2 lbs firm white fish fillets
- 1/4 cup lemon juice
- 4 garlic cloves, minced, divided
- 2 tsp paprika, divided
- 2 tsp ground black pepper, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt, divided
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 Tbsp tomato paste
- 2 large tomatoes, chopped or 1 14.5 oz can diced or crushed tomatoes
- 1 bell pepper, chopped
- 1 carrot, sliced or cut into chunks
- 1 eggplant, cubed (optional)
- 1/2 small cabbage, chopped (optional)
- 1 cup okra, trimmed (optional)
- 2 cups vegetable or fish broth
- 1 tsp turmeric
- 2 cups long grain rice, rinsed
Directions
Place the fish in a bowl or plate. Add the lemon juice, 2 minced garlic cloves, 1 tsp paprika, 1 tsp ground pepper, cumin, coriander, and 1/2 tsp salt and rub all over. Marinade in the refrigerator for at least 30 minutes. Pat the fish dry and discard the marinade.
Heat a large pot over medium-high heat. Add the oil and heat until hot. Add the fish and fry until it releases from the bottom of the pan. Turn and repeat. Remove fish from the oil and keep warm. Turn heat down to medium.
Add the onion and remaining garlic and sauté until soft, about 5 minutes. Stir in the tomato paste and sauté for 1 minute. Add the chopped tomatoes and cook for another 5 minutes, until the tomatoes break down. Stir in the bell pepper, carrot and optional vegetables and cook for 5 more minutes. Add the broth, the turmeric and remaining 1 tsp paprika, 1 tsp ground pepper and 1/2 tsp salt.
Add the rice to the pot and bring to a boil. Cover, reduce heat to low and simmer until the rice is cooked through, 20 to 40 minutes, depending on the type of rice.
Transfer the rice to a serving plate and top with the fish.
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Adapted from a recipe at Foodie Atlas
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