Recipes
Thieboudienne Cheboo JEN
Thie’boudienne (Cheb-oo JEN)

Thie’boudienne (Cheb-oo JEN)

YIELD: 6 to 8 servings

1 (2 lb.) red fish, washed and cleaned (firm white fish, i.e. tilapia or bass can be used)
2 Tbsps. each fresh chopped parsley and thyme
1 Tbsp. fresh garlic
½ tsp. salt
¼ tsp. freshly ground black pepper
¼ cup palm oil or peanut oil
4 cups coarsely chopped onions
¼ cup tomato paste
4 cups vegetable broth
2 cups coarsely chopped carrots
1 (3 lb.) cab

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