Thieboudienne Recipe — Senegalese Fish and Rice

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1. 1Step 1: Clean the fish very well and set aside.
2. 2Step 2: Prepare the special marinade called “Nokoss” by mixing in a blender all your spices and herbs.
3. 3Step 3: With a sharp small knife make small cuts on the fish. Using 1/2 of your marinade from step 2, stuff the fish and immediately broil or fry, then set aside.
4. 4Step 4: Parboil or steam your rice and set aside.
5. 5Step 5: In a heated pot, using 4 tablespoons of the oil used to fry your fish, put a dash of salt, add onion, tomato paste, and plum tomatoes. Cook for 5-7 minutes, stirring.
6. 6Step 6: Add 6 cups of water to the pot, add the cut veggies, add the fish already fried, and lastly add the remaining half of the marinade.
7. 7Step 7: Let simmer for 15 minutes for the fish and juices to blend.
8. 8Step 8: Remove the fish roe from the pot and start plating.
9. 9Step 9: Then remove from the sauce the cooked veggies and add them to the plate.
10. 10Step 10: Add the pre-cooked or steamed broken rice to the boiling sauce.
11. 11Step 11: Put the fire on low and let it reduce. Should take about 15-30 minutes depending on the nature of your rice. Your Thieboudienne is ready!