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Le Chaudron recipe
Thieboudienne sénégalais
Senegalese thieboudienne (fish and rice)
⏱ 120 minServes 6Hard560 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)grouper steaks
400 g (14 oz)broken rice
3tomatoes, chopped
2carrots, cut into chunks
1cabbage, quartered
2eggplants, cut into pieces
1bunch parsley blended with garlic
- 800 g (28 oz) grouper steaks
- 400 g (14 oz) broken rice
- 3 tomatoes, chopped
- 2 carrots, cut into chunks
- 1 cabbage, quartered
- 2 eggplants, cut into pieces
- 1 bunch parsley blended with garlic
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make slits in the fish and stuff with the parsley-garlic mixture.
- Cook the tomatoes in oil in a large pot for 10 minutes.
- Add plenty of water and the fish, cook 10 minutes, then carefully set the fish aside.
- Cook the vegetables in the broth for 20 minutes until tender, then remove.
- Add the rice and cook for 20 minutes until it absorbs the broth.
- Mound the rice on a platter, arrange the fish and vegetables around it and serve hot.
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