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Senegalese Herb-Stuffed Whitefish And Tomato Rice

Name: Senegalese Herb-Stuffed Whitefish And Tomato Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1.5 lbs whitefish fillets, such as cod, snapper, or haddock; 0.5 cup fresh flat-leaf parsley, finely minced; 4 cloves garlic, minced; 2 tbsp vegetable oil; 1 large yellow onion, diced; 3 tbsp tomato paste; 1.5 cups long-grain white rice, rinsed until water runs clear; 3 cups vegetable broth; 2 medium carrots, peeled and cut into large chunks

Inspired by Senegal national dish Ceebu Jen, this vibrant one-pot meal features whitefish stuffed with a garlic-parsley rof herb mix, simmered over tomato-infused rice and root vegetables.

Prep: 20 min
Cook: 35 min
Total: 55 min

Technique to learn

Rof Stuffing

A classic Senegalese technique of pounding herbs and garlic into a pungent paste to stuff inside fish prior to searing.

Instructions

Step 1: Mix chopped parsley, half of the minced garlic, half a teaspoon of salt, and a dash of black pepper in a small bowl to create the traditional rof stuffing.
Step 2: Cut pocket slits horizontally into each whitefish fillet and stuff evenly with the parsley mixture.

Step 3: Heat vegetable oil in a Dutch oven over medium-high heat and gently sear stuffed fish fillets for 3 minutes per side until lightly golden, then set aside on a plate.

Step 4: Add diced yellow onion and remaining minced garlic to the pot, sauteing for 4 minutes until softened.

Step 5: Stir in tomato paste and cook for 2 minutes, then pour in vegetable broth and add carrot chunks, bringing the mixture to a simmer.

Step 6: Add rinsed white rice, arrange seared fish fillets on top, cover tightly, and simmer on low heat for 20 minutes until rice is tender and liquid is absorbed.

Cooking tips

Rinsing the white rice removes excess starch and prevents the pot from becoming sticky during simmering.
Handle the fish gently after stuffing so the herb mixture stays inside while searing.
Original home-cooking adaptation inspired by Senegalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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