Thiéboudienne — Senegalese Fish and Rice

Préparation

1. 1

   Clean and gut the fish. Cut deep slits on both sides and stuff them with a mix of parsley, crushed garlic, salt and crumbled Maggi cube. Leave to marinate for 30 minutes.

2. 2

   Fry the sliced onions in hot oil until lightly golden. Add the tomato paste and the chopped fresh tomatoes. Reduce for 15 minutes over medium heat, stirring regularly.

3. 3

   Brown the fish in the sauce for 5 minutes on each side, then set aside carefully. Add 1.5 litres of hot water to the sauce and bring to the boil.

4. 4

   Add all the vegetables: cassava, carrots sliced into rounds, aubergines, cabbage, okra. Season with salt and pepper. Cook for 25 minutes over medium heat.

5. 5

   Remove the vegetables and set aside. Measure the remaining stock (about 800ml for 600g of rice). Add the rice, stir and cover.

6. 6

   Cook the rice over low heat for 20 minutes until the stock is fully absorbed. Watch and stir towards the end to prevent sticking.

7. 7

   Arrange the rice on a large platter, place the fish in the centre, surround with the vegetables. Serve with lemon wedges and chilli sauce on the side.