Ceebu Jen (Senegalese Fish & Rice)

Ingredients

• 2 lbs whole fish (grouper, snapper, or halibut), cut into 4 thick steaks
• 2 cups long-grain white rice
• 2 medium onions, sliced into rings
• 6 cloves garlic, minced
• 3 tbsp tomato paste
• 4 medium carrots, peeled and cut into 2-inch rounds
• 1 medium sweet potato, peeled and cut into 2-inch chunks
• 4.5 cups vegetable or fish stock
• ½ cup + to taste olive oil, salt, black pepper, cayenne pepper

Instructions

1. 1

   Pat fish steaks dry and season all over with salt, pepper, and a pinch of cayenne.

2. 2

   Peel and chunk the sweet potato. Peel and round-cut the carrots. Slice onions into rings. Mince garlic.

3. 3

   Heat 0.25 cup oil in a large heavy pot over medium-high. When it shimmers, add onions and cook until deeply golden, stirring occasionally, ~8 minutes.

4. 4

   Add garlic and cook until fragrant, 30 seconds. Stir in tomato paste and cook for 1 minute, stirring constantly.

5. 5

   Add rice and stir to coat with oil, toasting for 2 minutes until lightly golden.

6. 6

   Pour in stock and bring to a boil. Add carrots and sweet potato. Nestle fish steaks on top. Cover and reduce to low.

7. 7

   Simmer covered for 25 minutes until rice is tender, fish flakes easily, and liquid is absorbed.

8. 8

   Remove from heat. Let rest 5 minutes covered. Gently flake fish and fold into rice. Taste and adjust salt and cayenne.

9. 9

   Serve family-style directly from the pot, spooning rice and vegetables alongside fish.

Tools you’ll need

• large heavy pot with lid (at least 5 quarts)
• knife and cutting board
• wooden spoon

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