Senegalese · intermediate
Senegalese Herb-Stuffed Whitefish And Tomato Rice
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 TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
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.
- 02
Cut pocket slits horizontally into each whitefish fillet and stuff evenly with the parsley mixture.
- 03
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.
- 04
Add diced yellow onion and remaining minced garlic to the pot, sauteing for 4 minutes until softened.
- 05
Stir in tomato paste and cook for 2 minutes, then pour in vegetable broth and add carrot chunks, bringing the mixture to a simmer.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Rof Stuffing
A classic Senegalese technique of pounding herbs and garlic into a pungent paste to stuff inside fish prior to searing.
Notes from the kitchen
- 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.