Thieboudienne
Temps
50 min
Difficulté
moyen
Ingrédients
13
Budget
~14-20 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
420 kcal
par portion
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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
