Malian Fish and Rice
Thieboudienne-inspired
A flavorful one-pot dish featuring tender fish stewed with vegetables and then cooked with rice in the flavorful broth. This dish is a variation inspired by the national dish of Senegal, Thieboudienne, which is also popular in Mali.
🧂 Ingredients
- 1 whole White fish(about 1kg, gutted and scaled (e.g., grouper, snapper, hake))
- 2 cups Rice(broken rice, jasmine, or basmati)
- 1 large Onion(diced)
- 4 cloves Garlic(chopped, divided)
- 2 tbsp Tomato paste
- 2 large Carrots(peeled and cut into large pieces)
- 1/4 head Cabbage(cored and quartered)
- 1 medium Sweet potato(peeled and cut into large chunks)
- 1/4 cup Parsley(chopped fresh)
- 1-2 Chilli pepper(optional, for heat)
- 4 tbsp Vegetable oil
- 2 liters Water
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the fish stuffing: Mix half of the chopped garlic with chopped parsley, salt, pepper, and optional chili flakes. Make slits in the fish and stuff with this mixture.
💡 Tip: This stuffing adds a burst of flavor directly into the fish. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add diced onion and remaining chopped garlic, sauté until softened and translucent.
⏱️ 5-7 minutes - 3
Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly. Add the 2 liters of water and stir well to combine.
⏱️ 1-2 minutes - 4
Add the prepared vegetables (carrots, cabbage, sweet potato) and the stuffed fish to the pot. Add whole chili peppers if using. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until fish is cooked through and vegetables are tender.
⏱️ 35-40 minutes - 5
Carefully remove the fish and vegetables from the pot and set aside on a platter. Reserve about 2 cups of the cooking liquid.
💡 Tip: Keep the fish and vegetables warm while you cook the rice. - 6
Return the remaining cooking liquid to a boil. Add the washed rice, season with salt and pepper if needed. Cover, reduce heat to low, and cook for 20-25 minutes, or until the rice has absorbed all the liquid and is tender.
⏱️ 20-25 minutes - 7
Serve the cooked rice, topped with the fish and vegetables. The reserved cooking liquid can be served on the side as a sauce.
💡 Pro Tips
- ✓Using a whole fish provides more flavor to the broth.
- ✓Adjust the amount of chili pepper to your spice preference.
- ✓Broken rice is traditional for its ability to absorb sauce, but other rice varieties work well.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like eggplant or bell peppers.
- For a different flavor profile, a small amount of tamarind paste can be added with the tomato paste.
- If whole fish is unavailable, use firm fish fillets, but adjust cooking time.