Thieboudienne

Ingredients

• •2 lbs white fish fillets (grouper or snapper)
• •2 cups long-grain white rice
• •2 cans (28 oz) crushed tomatoes
• •1 large onion, chopped
• •3 cloves garlic, minced
• •1 small cabbage head, cut into wedges
• •2 tablespoons tomato paste
• •4 cups fish or chicken stock (gluten-free)
• •3 tablespoons vegetable oil
• •to taste salt and black pepper
• •1 teaspoon cayenne pepper

Directions

1. 1Heat oil in a large pot and sear fish fillets 2 minutes per side, then remove and set aside.
2. 2In the same pot, sauté onion and garlic until softened, then stir in tomato paste and cook 2 minutes.
3. 3Add crushed tomatoes, stock, salt, pepper, and cayenne; bring to a boil.
4. 4Add rice, carrots, and cabbage; stir well and return to a boil.
5. 5Reduce heat to low, nestle fish fillets back into the pot, cover, and simmer 25-30 minutes until rice is tender and liquid is absorbed.
6. 6Remove from heat and let rest 5 minutes before serving.

💡 Thieboudienne needs the rice to absorb seasoned tomato-fish liquid without constant stirring; agitation makes the grains heavy and sticky.

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