Ceebu Jën Agn ak Sokko
A flavorful and aromatic fish and rice dish, distinct from the classic Thieboudienne, featuring a rich tomato and vegetable base with a unique preparation of the fish.
🧂 Ingredients
- 1.5 kg Whole Fish (e.g., Grouper or Snapper)(cleaned and scaled)
- 3 large Onions(chopped)
- 800 g Tomatoes(crushed or pureed)
- 6 cloves Garlic(minced)
- 1 piece Ginger(about 2 inches, grated)
- 1-2 whole Scotch Bonnet Pepper(or to taste, for heat)
- 3 medium Carrots(peeled and cut into chunks)
- 300 g Cassava(peeled and cut into chunks)
- 1 medium Eggplant(cut into chunks)
- 1/2 small head Cabbage(cut into wedges)
- 500 g Rice (broken or long-grain)
- 150 ml Vegetable Oil
- 3 tbsp Tomato Paste
- 1.5 liters Fish Stock or Water
- to taste Salt
- to taste Black Pepper
- for garnish Parsley or Cilantro
👨🍳 Instructions
- 1
Prepare the fish: Make deep incisions in the fish. Stuff some minced garlic, ginger, salt, and pepper into the incisions. Set aside.
💡 Tip: This helps infuse flavor deep into the fish. - 2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Brown the fish on all sides. Remove the fish and set aside.
- 3
Add chopped onions to the pot and sauté until softened and translucent. Add minced garlic and grated ginger, sautéing for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. Add the crushed tomatoes and cook for about 10 minutes, allowing the sauce to thicken.
- 5
Add the Scotch bonnet pepper (whole), carrots, cassava, eggplant, and cabbage to the pot. Pour in the fish stock or water. Season with salt and pepper.
💡 Tip: Adjust the number of Scotch bonnets based on desired heat level. - 6
Bring the mixture to a boil, then reduce heat to a simmer. Gently place the prepared fish back into the pot, ensuring it is partially submerged in the liquid.
- 7
Cover the pot and let it simmer for about 30 minutes, or until the vegetables are tender and the fish is cooked through. Carefully remove the fish and vegetables from the pot and set aside.
- 8
Add the rice to the remaining liquid in the pot. Stir well to combine. If the liquid is insufficient, add more water or stock to cover the rice by about an inch.
💡 Tip: Ensure the rice is evenly distributed. - 9
Bring the rice to a boil, then reduce heat to low, cover tightly, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed all the liquid.
- 10
Fluff the rice with a fork. Serve the rice on a large platter, topped with the cooked fish and vegetables. Garnish with fresh parsley or cilantro.
💡 Tip: The vegetables and fish can be arranged artfully over the rice.
💡 Pro Tips
- ✓For a richer flavor, use fish bones to make a homemade fish stock.
- ✓Ensure the pot is large enough to hold all ingredients without overcrowding.
- ✓If you prefer a less spicy dish, remove the Scotch bonnet pepper before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like sweet potatoes or okra.
- Use a different type of firm white fish.
- For a spicier kick, finely chop one Scotch bonnet pepper and add it to the tomato base.