Senegalese Thiou au Poisson

Name: Senegalese Thiou au Poisson
Prep time: PT25 minutes
Cook time: PT45 minutes
Total time: PT1 hour 10 minutes
Yield: 4
Cuisine: Senegal
Ingredients: 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; undefined undefined Salt (to taste); undefined undefined 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)

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.

준비 시간25 minutes

조리 시간45 minutes

총 시간1 hour 10 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.