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Senegalese Thiou au Poisson
A flavorful and hearty fish stew from Senegal, Thiou au Poisson features pieces of fried fish simmered in a rich tomato-based sauce with a variety of vegetables. It's a comforting and aromatic dish typically served with white rice.
🧂 Ingrédients
- 1 kg White fish fillets(such as sea bream, snapper, or cod, cut into large pieces)
- 2 large Onions(1 finely chopped, 1 sliced)
- 5 cloves Garlic cloves(minced)
- 5 medium Tomatoes(chopped)
- 3 tbsp Tomato paste
- 2 medium Carrots(peeled and cut into chunks)
- 2 medium Potatoes(peeled and cut into chunks)
- 2 medium Sweet potatoes(peeled and cut into chunks)
- 0.5 small head Cabbage(cut into wedges)
- 1 medium Bell pepper(seeded and chopped)
- 4 tbsp Palm oil or vegetable oil
- 1 optional Bouillon cube
- Salt(to taste)
- Black pepper(to taste)
- 1 tsp Nététou (fermented locust bean condiment)(optional)
- 1 small piece Guedj (dried salted fish)(optional)
- 400 g Rice(for serving)
👨🍳 Instructions
- 1
Season the fish pieces with salt and pepper. Heat 2 tbsp of oil in a large pot or Dutch oven over medium-high heat. Fry the fish pieces until golden brown on all sides. Remove the fish and set aside.
- 2
In the same pot, add the remaining 2 tbsp of oil. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has deepened in color.
- 4
Add the carrots, potatoes, sweet potatoes, cabbage, and bell pepper to the pot. If using, add the optional bouillon cube, nététou, and guedj.
- 5
Pour in enough water to cover the vegetables (about 4-5 cups). Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
- 6
Gently return the fried fish pieces to the pot, nestling them among the vegetables. Cover and simmer for another 10-15 minutes, allowing the fish to absorb the flavors of the sauce.
- 7
Taste and adjust seasoning with salt and pepper as needed. Serve hot with cooked white rice.
💡 Conseils de pro
- ✓For a richer flavor, you can use palm oil.
- ✓If you can't find nététou or guedj, you can omit them or add a pinch of umami seasoning.
- ✓Ensure the vegetables are cooked until tender but not mushy.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like okra, eggplant, or zucchini.
- For a spicier dish, add a fresh chili pepper or a pinch of chili flakes.
- You can also prepare this dish with other types of fish, such as tilapia or cod.