Name: Senegalese Thieboudienne (Fish and Rice)
Prep time: 40 min
Cook time: 110 min
Total time: 150 min
Ingredients: 1.5 lbs Whole white fish (e.g., Thiof or snapper); 2 cups Broken jasmine rice; 0.5 cup Tomato paste; 2 whole Onions; 4 cloves Garlic cloves; 0.25 cup Parsley; 1 piece Scotch bonnet pepper; 2 pieces Carrots; 1 piece Cassava; 1 whole Eggplant; 0.5 head Cabbage; 1 whole Sweet potato; 0.5 cups Vegetable oil; 5 cups Fish stock (or water); 1 tsp Salt; 0.5 tsp Black pepper

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
Whole white fish (e.g., Thiof or snapper)	1.5 lbs	109	23g	0g	2g
Broken jasmine rice	2 cups	225	4g	49g	0g
Tomato paste	0.5 cup	18	1g	4g	0g
Onions	2 whole	15	0g	3g	0g
Garlic cloves	4 cloves	3	0g	1g	0g
Parsley	0.25 cup	1	0g	0g	0g
Scotch bonnet pepper	1 piece	1	0g	0g	0g
Carrots	2 pieces	0	0g	0g	0g
Cassava	1 piece	109	1g	26g	0g
Eggplant	1 whole	19	1g	4g	0g
Cabbage	0.5 head	19	1g	4g	0g
Sweet potato	1 whole	32	1g	8g	0g
Vegetable oil	0.5 cups	161	0g	0g	18g
Fish stock (or water)	5 cups	33	4g	1g	1g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Ingredients (16)

Ingredient	Qty	Cal	P	C	F
Whole white fish (e.g., Thiof or snapper)	1.5 lbs	109	23g	0g	2g
Broken jasmine rice	2 cups	225	4g	49g	0g
Tomato paste	0.5 cup	18	1g	4g	0g
Onions	2 whole	15	0g	3g	0g
Garlic cloves	4 cloves	3	0g	1g	0g
Parsley	0.25 cup	1	0g	0g	0g
Scotch bonnet pepper	1 piece	1	0g	0g	0g
Carrots	2 pieces	0	0g	0g	0g
Cassava	1 piece	109	1g	26g	0g
Eggplant	1 whole	19	1g	4g	0g
Cabbage	0.5 head	19	1g	4g	0g
Sweet potato	1 whole	32	1g	8g	0g
Vegetable oil	0.5 cups	161	0g	0g	18g
Fish stock (or water)	5 cups	33	4g	1g	1g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g

Directions

Step 1
Clean and score the fish. Prepare 'roff': finely chop or blend 2 cloves garlic, parsley, and half a scotch bonnet. Stuff this mixture into the fish scores.
Step 2
Heat oil in a large pot. Lightly fry the stuffed fish until golden on both sides. Remove and set aside.
Step 3
In the same oil, sauté chopped onions, remaining garlic, and scotch bonnet until fragrant. Add tomato paste and cook for 10 minutes, stirring.
Step 4
Add fish stock (or water), salt, and pepper. Bring to a boil, then add the harder vegetables first (cassava, carrots, sweet potato). Simmer for 15 minutes.
Step 5
Add the softer vegetables (eggplant, cabbage) and cook for another 10-15 minutes until vegetables are tender.
Step 6
Carefully remove all vegetables and set aside with the fish. Skim some oil from the sauce if desired.
Step 7
Add the washed rice to the simmering sauce in the pot. Stir, cover, and cook on low heat for 25-30 minutes until rice is tender and liquid absorbed.
Step 8
Fluff the rice and arrange the fish and vegetables on top or alongside. Serve immediately.