Thebouidienne (Fish in the Manner of Dakar) Senegal |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 80 |
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Any fish goes well in a Thebouidienne (pronounced Cheb-o-djin). If you use fillet of sole or flounder, roll up the fillets before cooking in this manner. I found this on the net. Note: This is 4 pounds of fish cut in 1/2 pound pieces to serve 8 people. Ingredients:
1 cup onion, chopped finely |
1/2 cup green pepper, chopped |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
4 ounces oil or 4 ounces margarine |
1 (6 ounce) can tomato paste |
3 (6 ounce) cans water |
8 1/2 lbs piece fish fillets, such as halibut, haddock, snapper etc |
1 green cabbage, cut into 8 wedges |
4 sweet potatoes, cut in half |
1 (4 ounce) jar pimientos |
8 cups cooked rice |
hot chili pepper (from a jar) |
Directions:
1. In a 6-quart dutch oven, heat oil or margarine. Saute onions, green pepper,salt, and cayenne pepper until lightly browned.
2. Add tomato paste and 3 cans of water. Blend smooth.
3. Lay 8 pieces of fish at bottom of pan. Cover with 8 wedges of cabbage, 2 inches wide. Top with 8 halves sweet potato.
4. Cover tightly and simmer for one hour over low heat until vegetables and fish are done.
5. Add pimientos and cook 2 minutes longer.
6. In a large soup plate, arrange 1 cup rice as a bed. Place 1 fish portion in the center. Arrange around the fish, one cabbage wedge, one sweet potato half, one whole pimiento, and one hot pepper from the jar. Repeat until 8 soup plates are filled.
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