Entree: Mali – Thieboudienne (Hearty West African tomato-based fish and rice stew with vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 whole firm white fish (such as grouper or snapper), about 2 lb, cleaned and cut into steaks or large pieces
- 2 cups long-grain rice, rinsed and drained
- 1/4 cup (60 ml) vegetable oil
- 1 large onion, chopped (about 8 oz)
- 3 cloves garlic, minced (about 0.3 oz)
- 1 tbsp fresh ginger, grated
- 1 cup canned crushed tomatoes or blended fresh tomatoes
- 2 tbsp tomato paste
- 3 cups (720 ml) fish stock or water
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice if unavailable
- 2 carrots, cut into large chunks (about 8 oz)
- 1 small cassava or 2 medium potatoes, peeled and chunked (about 10 oz)
- 1 small eggplant, cut into quarters (about 8 oz)
- 1/2 small cabbage, cut into wedges (about 10 oz)
- 1 Scotch bonnet or habanero pepper, whole (optional for heat)
- 1 tsp dried thyme or 1 tbsp fresh parsley/basil, chopped
- 1 bouillon cube (optional) or 1 tsp salt, plus more to taste
- 2 tbsp (30 ml) lemon or lime juice
- 1/4 cup chopped parsley or coriander for garnish

Show original ingredient measurements

- 1 whole firm white fish (such as grouper or snapper), about 2 lb (900 g), cleaned and cut into steaks or large pieces
- 2 cups (400 g) long-grain rice, rinsed and drained
- 1/4 cup (60 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.3 oz / 8 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 cup (240 g) canned crushed tomatoes or blended fresh tomatoes
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) fish stock or water
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice if unavailable
- 2 carrots, cut into large chunks (about 8 oz / 225 g)
- 1 small cassava or 2 medium potatoes, peeled and chunked (about 10 oz / 285 g)
- 1 small eggplant, cut into quarters (about 8 oz / 225 g)
- 1/2 small cabbage, cut into wedges (about 10 oz / 285 g)
- 1 Scotch bonnet or habanero pepper, whole (optional for heat)
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh parsley/basil, chopped
- 1 bouillon cube (optional) or 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) lemon or lime juice
- 1/4 cup (10 g) chopped parsley or coriander for garnish

Instructions

1. Marinate the fish pieces with 1/2 tsp salt and a little of the minced garlic and ginger for 15–20 minutes.
2. Heat half the oil in a large heavy-bottomed pot over medium-high heat. Fry the fish pieces briefly, 2–3 minutes per side until golden; remove and set aside. Keep the pan juices.
3. In the same pot, add remaining oil if needed and sauté the chopped onion until soft, about 5 minutes. Add remaining garlic and ginger and cook 1 minute more.
4. Stir in crushed tomatoes and tomato paste; cook 3–4 minutes to reduce slightly. Add tamarind paste (or lemon), thyme, bouillon cube or salt, and the stock or water. Bring to a simmer.
5. Add the harder vegetables first: cassava/potatoes and carrots. Simmer 10–12 minutes until they begin to soften.
6. Add eggplant and cabbage wedges and the whole hot pepper (if using); nestle the fried fish pieces into the sauce. Cover and simmer gently 10–12 minutes until all vegetables are tender and fish is cooked through.
7. Remove the fish and vegetables carefully and keep warm. Taste the broth and adjust seasoning with salt or lemon/lime juice as needed.
8. Add the rinsed rice to the simmering broth (strain a little if there are excessive solids), stirring gently. Cover and cook over low heat until rice is done and has absorbed most of the liquid, about 18–22 minutes.
9. Once rice is cooked, arrange the fish and vegetables on top of the rice, garnish with chopped parsley or coriander, and serve family-style.