Editorial sample recipeSenegaleseintermediatedairy-freegluten-free

Senegalese Tomato Braised Cod With Green Cabbage

Name: Senegalese Tomato Braised Cod With Green Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1.25 lbs cod fillets, cut into large pieces; 3 tbsp tomato paste; 0.5 head green cabbage, cut into 4 thick wedges; 2 medium carrots, sliced into half-inch rounds; 1 medium yellow onion, finely diced; 3 clove garlic cloves, minced; 2 tbsp vegetable oil; 1.5 cups halal fish stock

A comforting sea-inspired skillet inspired by Senegalese coastal flavors, cooked with tender cod fillets, crunchy cabbage wedges, and sweet carrots in a spiced tomato gravy.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Ceebu Braising Method

Simmering hearty root and brassica vegetables in a concentrated tomato reduction before adding delicate seafood at the final stage.

Instructions

Step 1: Heat vegetable oil in a heavy-bottom skillet over medium heat, then add diced onion and minced garlic, sautéing for 4 minutes until translucent.
Step 2: Add tomato paste to the skillet and cook for 3 minutes, stirring constantly until the paste darkens to a deep rust color.

Step 3: Pour in the halal fish stock while stirring thoroughly to blend the dark tomato paste into a smooth, bubbling broth.

Step 4: Arrange the green cabbage wedges and carrot rounds in the skillet, spooning liquid over them, cover, and simmer for 15 minutes until vegetables soften.

Step 5: Gently place the cod fillet chunks into the skillet, tucking them partially beneath the broth and vegetables.

Step 6: Cover and cook on low heat for an additional 8 to 10 minutes until the cod is opaque and flakes easily with a fork.

Cooking tips

Cut the cabbage into intact wedges so they retain structure during the braising process.
Avoid stirring vigorously after adding cod to prevent the tender fish from breaking apart.
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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