Name: Thieboudienne
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 800 g Grouper or whiting; 300 g Long grain white rice; 300 g Carrots; 250 g Butternut squash; 2 piece White onion; 3 clove Garlic; 100 g Tomato paste; 200 g Cherry tomatoes; 20 g Fresh parsley; 800 ml Fish stock; 60 ml Peanut oil; 5 g Salt and pepper; 1 piece Fresh chili

Temps

50 min

Difficulté

moyen

Ingrédients

13

Budget

~14-20 €

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Valeurs nutritionnelles

57

Score santé

Moyen · /100

420 kcal

par portion

32 gProtéines

12 gLipides

48 gGlucides

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4pers.

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Etapes

1
Sauté the onions and garlic in peanut oil until translucent.
3 min
2
Add the tomato paste and cook for 2 minutes, stirring.
2 min
3
Cut the carrots into batons and the squash into cubes. Add them to the sauce and pour in the stock.
2 min
4
Bring to a boil and add the whole fish or large chunks. Let cook for 15 minutes.
15 min
5
Gently remove the fish and set aside to keep warm. Add the rice to the broth.
1 min
6
Let the rice cook covered for 15 minutes until it absorbs the liquid.
15 min
7
Place the fish back on the rice, garnish with cherry tomatoes and parsley. Serve hot.
2 min