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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.) cabbage, cut into quarters

1.     Using a sharp knife, cut diagonal slashes (about ½” deep) on both sides of the fish. Mix together the parsley, thyme, garlic, salt and pepper. Then, stuff the mixture inside of the slashes of the fish and set aside.
2.     Pour the oil into a large skillet; heat over medium heat about 3 minutes or until it turns hot. Fry the fish about 4 minutes each on both sides or until it turns slightly brown; remove and set aside.
3.     Place the onions in the skillet and sauté about 5 minutes. Mix the tomato paste together with vegetable broth, pour over the onions and cook 3 minutes. Add the carrots, cabbage and cover; cook for about 30 minutes. Add the fish and cook about 15 to 20 minutes or until the fish and vegetables are tender.
4.     Serving suggestion: Serve over cooked white rice or couscous.

Recipe: Wilbert Jones   Photo: Kendall College/Eric Futran

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