Thieboudienne Ceebu Jen Poisson Au Riz

It has quickly become a household favorite. I’ve been singing its praises to anyone who would listen to my ramblings—you’d think I was the brand representative for this dish. It’s bursting with flavor with so many delicious vegetables and spices; a satisfying meal by itself. And you don’t need to buy specialty items. Legend has it that a chef at the colonial governor’s residence created this rice dish because of a barley shortage. The fish is scored, marinated with herbs, deep fried, and then cooked in a tomato-based sauce. Vegetables include carrots, green or red peppers, cassava, potatoes, and eggplant.😋

Recipe Ingredients

How to Make Thieboudienne

Prep

Prep Fish – Wash the fish carefully, drain, and pat dry with paper towels or a clean towel. Score or slit the fish 4-5 times on a slant across each side. If using fish steaks, score once. Rub the fish with lemon salt the fish, and set aside. Marinade – In a food processor or blender, puree chopped parsley and basil, green onions, garlic, and habanero pepper (optional). (Photos 1-2) Marinate – If using whole fish, dowse fish in one portion of the parsley marinade, making sure that both sides are coated with the marinade, including the inside of the slashes. If using fish steaks, poke holes into the flesh of the fish and put them in the marinade. Let the fish sit covered in the refrigerator as you prepare the vegetables for the dish. (Photo 3) Prep Veggies – Wash and peel the potatoes and cassava and cut them into large chunks. Clean carrots, eggplant, and red and green peppers and cut them into large chunks.

Cook the Stew

Fry Fish – Heat a Dutch oven or a wide heavy saucepan until hot; add a cup of oil, then lower the fish into the oil and fry until brown, 2-3 minutes on each side. Remove the fish and set it aside. (Photo 4) Sauce – Add the chopped onions to the oil, and cook for about 2 minutes. Then, add the tomato sauce, tomato paste, and three tablespoons of the fish marinade. Let it cook for about 8 minutes. (Photos 5-6) Season – Add salt, bouillon, and white pepper to taste. Let it simmer for about five minutes. Add in the smoked fish and cook for another 5 minutes. (Photos 7-8) Simmer – Add 6 cups of water, then the cassava and potatoes. Let simmer for about 5 minutes, followed by the eggplant, carrots, peppers, and okra. Simmer for about 3 minutes. (Photos 9-10) Fish – Add the fried fish and let it simmer with the vegetables for about 3 minutes. Carefully remove the fish and vegetables and set them aside, leaving the tomato sauce in the pot. (Photos 11-12)

The Rice

Rice – While the vegetables are cooking, wash your rice. Add two tablespoons of oil to a pot and the washed rice. Stir the rice for 1-2 minutes until fully coated in oil. Cover the pot with a kitchen towel and close with the lid to prevent the steam from escaping. Let the rice steam for 5 minutes. (Photos 13-14) Final Stretch – Add the steamed rice to the tomato sauce and 1-2 cups of water as needed. Adjust seasonings to taste, then cover and cook on very low heat on the stovetop, stirring occasionally for about 15 minutes or a little more, or until the rice is cooked, has absorbed the water, and is tender. (Photos 15-16)Note: You can also finish cooking the rice in the oven for about 10 minutes or until tender (in an oven-safe pan) to minimize stirring and prevent burning. Serve – When the rice is ready, serve it warm with the reserved vegetables and fish.

Recipe Variations

Tips and Tricks

Mahe-Ahead Instructions

This recipe is a great make-ahead. Let the stew cool completely. Then, store it in an airtight container in the fridge for 3-4 days or freeze it for up to 2 months. I love doubling the recipe and freezing it in meal-size portions.

Serving and Storage Instructions

Thieboudienne is best hot. I do let it cool enough not to burn my tongue. Store leftover thieboudienne in an airtight container in the refrigerator for up to 5 days or freeze it for 2-3 months. Thaw the frozen stew overnight in the fridge, then heat it in a saucepan or zap it in the microwave.

What to Serve With Thieboudienne

This one-pot meal is excellent by itself, but fried sweet plantains, yuca, and couscous are good options. Sorrel drink with a few mint leaves and orange blossoms makes a great beverage.