Cëeb bu Jeen (Thieb au Poisson) by @niangcook

1h30
Hard

4 servings

🐟

2 whole fish

Sea Bream

🌿

15 g

Parsley

🧄

4 cloves

Garlic

🌶️

Chili Pepper

🧅

2 stalks

Spring Onion

🫑

Bell Pepper

⚫

2 g

Black Pepper

🍠

450 g

Cassava

🎃

Squash

🥬

350 g

Cabbage

🥕

200 g

Carrot

🍆

300 g

Eggplant

🍚

500 ml

Rice

🍅

4 tbsp

Tomato Paste

💧

1.5 l

Water

🧅

1

Onion

Preparation Steps

  1. Step 1/14

    Rinse the 500 ml broken rice several times in cold water until the water is mostly clear.

    broken rice
    water
    🥣mixing bowl
    🫗colander

  2. Step 2/14

    Blend the parsley, 3 garlic cloves, and half of the hot chili pepper into a coarse green stuffing called roff.

    parsley
    garlic
    hot chili pepper
    🪵cutting board
    🔪chef's knife

  3. Step 3/14

    Cut deep slits into the 2 sea bream and fill the slits with the roff stuffing.

    sea bream
    parsley
    garlic
    hot chili pepper
    🪵cutting board
    🔪chef's knife

  4. Step 4/14

    Blend the remaining roff with spring onion, sweet pepper, black pepper, and the remaining garlic to make the nokoss seasoning paste.

    parsley
    garlic
    hot chili pepper
    spring onion
    sweet pepper
    black pepper
    🔪chef's knife

  5. Step 5/14

    Heat 45 ml vegetable oil in a large pot and sauté the chopped onion for 5 minutes until softened.

    vegetable oil
    onion
    🔪chef's knife
    🥄wooden spoon

  6. Step 6/14

    Stir the 60 ml tomato paste and nokoss seasoning paste into the onion, then cook for 3 minutes.

    tomato paste
    parsley
    garlic
    hot chili pepper
    spring onion
    sweet pepper
    black pepper
    🥄wooden spoon

  7. Step 7/14

    Pour in 1.5 L water and bring the tomato broth to a boil.

    water
    🥄wooden spoon

  8. Step 8/14

    Add the stuffed sea bream to the broth and simmer gently for 15 minutes.

    sea bream
    🥄wooden spoon

  9. Step 9/14

    Add cassava, okra, cabbage, carrots, eggplant, and salt, then simmer until the vegetables are tender, about 25 minutes.

    cassava
    okra
    green cabbage
    carrot
    eggplant
    salt
    🔪chef's knife
    🥄wooden spoon

  10. Step 10/14

    Remove the fish and vegetables from the broth, then reserve them covered on a serving platter.

    sea bream
    cassava
    okra
    green cabbage
    carrot
    eggplant
    🥄wooden spoon
    🍽️serving platter

  11. Step 11/14

    Boil the broth uncovered until reduced to approximately 1 L of flavorful cooking liquid.

    water
    🥄wooden spoon

  12. Step 12/14

    Add the rinsed broken rice to the reduced broth and stir once to distribute it evenly.

    broken rice
    🥄wooden spoon

  13. Step 13/14

    Cover the pot and cook the rice over low heat for 20 minutes until fluffy and tender.

    broken rice

  14. Step 14/14

    Spread the cooked rice on a serving platter and arrange the fish and vegetables on top.

    broken rice
    sea bream
    cassava
    okra
    green cabbage
    carrot
    eggplant
    🥄wooden spoon
    🍽️serving platter

Composition

Ingredients

Types

Fish, Herbs, Vegetables, Aromatics, Spices, Root vegetables, Tomato products

Ingredients

Sea bream, Parsley, Garlic, Chili pepper, Spring onion, Bell pepper, Black pepper, Cassava, Squash, Cabbage, Carrot, Eggplant, Rice, Tomato paste, Water, Onion

Allergens

Fish

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Gluten-Free, Pescatarian

Calories

610 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 83g, Fat: 15g, Fiber: 10g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 4.2mg, Potassium: 1050mg, Sodium: 980mg

Vitamins

Vitamin A: 690mcg, Vitamin C: 58mg, Vitamin B12: 3.1mcg, Vitamin D: 6mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, blender, colander, serving platter

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, Senegal river valley

Various

Aspect

Texture

Fluffy, Tender, Soft, Moist, Hearty

Flavors

Savory, Tomato-rich, Spicy, Herbal, Briny, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave fish-based leftovers out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container below 4°C,Reheat until piping hot), freezer : 2 months (Freeze rice, vegetables, and fish in airtight portions,Thaw in the refrigerator before reheating)