Ceebu Jen (Rice & Fish Senegalese)
Dinner · Senegalese · Ready in 65 min · Serves 2
A refined version of Thiéboudienne with broken rice, fish, and vegetables in a savory, slightly sweet tomato broth. A special occasion dish.
Per serving
- Calories
- 420
- Protein
- 36 g
- Carbs
- 38 g
- Fat
- 14 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron19%
- Vitamin D10%
- B1285%
- Zinc30%
- Magnesium34%
- Omega-334%
- Vitamin C19%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 450 g Fresh fish fillets
- 280 g Broken white rice
- 60 g Tomato paste
- 100 g Onion
- 150 g Eggplant (or okra)
- 700 ml Fish stock (or vegetable)
- 35 ml Vegetable oil
- 4 g Salt and pepper
Method
- 1
Pat fish dry and season lightly with salt and pepper. Cut eggplant or okra into chunks. Dice onion finely.
- 2
Heat oil in a large pot. Fry onion until translucent. Add tomato paste and cook for 3 minutes, stirring well. Add stock and bring to a simmer.
- 3
Add eggplant or okra to the broth and simmer for 5 minutes. Gently place fish on top and simmer for 8-10 minutes until cooked through.
- 4
Carefully remove fish and set aside. Stir broken rice into the pot, bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Top with fish before serving.
