Kitchen & Bar

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01 · Tonight

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The plate

Dinner · 45 min · Amounts not specified

Thiéboudienne

Senegalese fish and rice. Tomato paste darkened in oil, cabbage and carrot in the pot, fish last. One pot. Don't make jollof and put a fillet on top.

The sheet · 4 bowls · 45 min

medium

Why tonight. Senegalese fish and rice. Tomato paste darkened in oil, cabbage and carrot in the pot, fish last. One pot. Don't make jollof and put a fillet on top.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • rice
  • cod
  • tomato paste
  • cabbage
  • carrot

Good if you have them, fine if you do not: onion.

Method

  1. Fry the tomato paste hard in oil until it darkens from red to brick. That is the base and it takes minutes, not seconds.
  2. Fish browned and taken out, vegetables cooked in the sauce, and the rice cooked in that same liquid at the end.
  3. Everything shares one pot in sequence, which is why the rice tastes of the whole dish.
  4. Fish returned on top at the very end so it does not fall apart. The crust at the bottom of the pot is prized.

Technique coach

What the method is trying to make happen

Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

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Published minimums for what is in this

Published minimum internal temperaturesFish and shellfish: 63°C, 145°F.Fish and shellfish63°C / 145°F40°C50°C60°C70°C80°C

These are published minimums, not doneness preferences and not a verdict about any particular piece of food. Ground meat sits above whole cuts of the same animal because grinding moves the surface through the middle — the species is not the reason.

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Why each of these is on the list

What the ingredients are actually doing

rice
Starch that either steams or fries, and the two want opposite things.
cod
Lean, mild and flaky, which makes it a vehicle rather than a flavor.
tomato paste
Concentrated sweetness and savory depth, and it is raw out of the tube.
cabbage
Cheap, keeps for weeks, and completely different raw and cooked.
carrot
Sweetness that survives long cooking, which is why it sits under so many braises.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

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