25-Min Senegalese Fish Thiou with Rice
A bright, tomatoey Senegalese fish stew with cherry tomatoes and aromatic spices, served over rice. Weeknight dinner that tastes like a coastal escape.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb white fish fillets (cod, halibut, or snapper)
- 1.5 cups cherry tomatoes
- 1 medium onion, diced
- 2 tbsp tomato paste
- 1 cup fish or vegetable broth
- 1.5 cups cooked white rice, for serving
- ½ cup fresh microgreens or cilantro, for garnish
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add diced onion and cook, stirring, until softened and just starting to brown, about 3 minutes.
- 2
Stir in tomato paste and cook for 1 minute until fragrant and slightly darkened.
- 3
Pour in broth and bring to a simmer. Add cherry tomatoes, season with salt and pepper, and simmer for 3 minutes.
- 4
Gently nestle fish fillets into the liquid. Cover and simmer until fish flakes easily with a fork, 6–8 minutes.
- 5
Divide rice between bowls, top with fish and sauce, then scatter microgreens on top.
Tools you’ll need
- large skillet with lid
- wooden spoon
- measuring cups and spoons
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