Thiéboudienne — Senegalese Jollof Rice with Fish

Shopping list

• 600 g firm white fish fillets — grouper or sea bass, cut into large pieces

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• 4 tbsp parsley — finely chopped

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• 4 clove garlic cloves — minced

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• 1 tsp fresh thyme — leaves

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• 1 piece Scotch bonnet chilli — deseeded and minced

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• 4 tbsp vegetable oil

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• 1 piece onion — finely chopped

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• 3 tbsp tomato purée

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• 400 g tinned chopped tomatoes — 1 tin

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• 1 l fish stock

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• 1 piece carrot — peeled and cut into chunks

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• 1 piece sweet potato — peeled and cut into chunks

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• 200 g white cabbage — cut into wedges

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• 1 piece aubergine — small, cut into rounds

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• 400 g long-grain white rice — rinsed

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• 1 piece bay leaf

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• 1.5 tsp salt

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• 0.5 tsp black pepper

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Step by step

1. 1

   In a bowl, combine the parsley, garlic, thyme, Scotch bonnet, 1 tablespoon of oil, and a pinch of salt. Rub this paste all over the fish pieces and set aside to marinate for 20 minutes.

2. 2

   Heat the remaining oil in a large, heavy pot or Dutch oven over medium-high heat. Add the fish pieces and sear for 2 minutes per side until lightly browned. Remove and set aside.

3. 3

   In the same pot, add the chopped onion and fry for 5 minutes until softened. Stir in the tomato purée and cook for 2 minutes, then add the tinned tomatoes. Cook, stirring, for 5 minutes until the sauce thickens and darkens slightly.

4. 4

   Pour in the fish stock and bring to a boil. Add the carrot, sweet potato, cabbage, aubergine, bay leaf, salt, and black pepper. Simmer for 15 minutes until the vegetables are just tender.

5. 5

   Remove the vegetables with a slotted spoon and set aside. Return the fish to the pot gently, nestling it into the broth. Simmer for 5 minutes until cooked through, then remove the fish and keep warm.

6. 6

   Add the rinsed rice to the pot, stirring to ensure it is submerged in the broth. Bring to a boil, then reduce the heat to low, cover tightly, and cook for 18– 20 minutes until the rice is tender and has absorbed most of the liquid.

7. 7

   Fluff the rice with a fork. Arrange on a large serving platter, top with the fish pieces and vegetables, and serve immediately with lime wedges and extra chilli on the side.