Thiéboudienne | FoodieAtlas

Ingredients

For the Fish Marinade:
2 lbs (900 g) firm white fish fillets (such as grouper or snapper)
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon vegetable oil
1 tablespoon lemon juice
Salt and pepper to taste
For the Stew:
1/4 cup vegetable oil
2 large onions, finely chopped
3 cloves garlic, minced
2 large tomatoes, chopped
2 tablespoons tomato paste
1 large carrot, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
1 small eggplant, cut into chunks
1 small cabbage, cut into wedges
1 bell pepper, chopped
2 cups fish stock or water
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
2 cups broken jasmine or basmati rice, rinsed and drained
For the Garnish:
Fresh parsley or cilantro, chopped
Lemon wedges

Instructions

Marinate the Fish

In a bowl, mix together the minced garlic, chopped parsley, basil, cilantro, vegetable oil, lemon juice, salt, and pepper.

Rub the fish fillets with the marinade and let them marinate for at least 30 minutes.

Prepare the Stew

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onions and sauté until golden brown, about 5-7 minutes.

Add the minced garlic and cook for another minute.

Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes begin to break down and the mixture thickens, about 5 minutes.

Add the carrot, sweet potato, eggplant, cabbage, and bell pepper to the pot. Stir well to coat the vegetables with the tomato mixture.

Pour in the fish stock or water, add the bay leaves, smoked paprika, ground cumin, ground coriander, salt, and pepper. Bring to a simmer.

Cook the Fish

Gently place the marinated fish fillets on top of the simmering stew. Cover and cook for about 15-20 minutes, or until the fish is cooked through and the vegetables are tender. Carefully remove the fish fillets and set aside, keeping them warm.

Cook the Rice

Stir the broken rice into the pot with the stew and vegetables. If necessary, add more water or fish stock to ensure the rice is fully submerged.

Cover and cook on low heat for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Serve

Arrange the cooked rice and vegetables on a large serving platter. Place the fish fillets on top.

Garnish with chopped fresh parsley or cilantro and serve with lemon wedges on the side.