Senegalese · intermediate
Senegalese Tomato Braised Cod With Green Cabbage
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 TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a heavy-bottom skillet over medium heat, then add diced onion and minced garlic, sautéing for 4 minutes until translucent.
- 02
Add tomato paste to the skillet and cook for 3 minutes, stirring constantly until the paste darkens to a deep rust color.
- 03
Pour in the halal fish stock while stirring thoroughly to blend the dark tomato paste into a smooth, bubbling broth.
- 04
Arrange the green cabbage wedges and carrot rounds in the skillet, spooning liquid over them, cover, and simmer for 15 minutes until vegetables soften.
- 05
Gently place the cod fillet chunks into the skillet, tucking them partially beneath the broth and vegetables.
- 06
Cover and cook on low heat for an additional 8 to 10 minutes until the cod is opaque and flakes easily with a fork.
A LITTLE KITCHEN KNOW-HOW
Ceebu Braising Method
Simmering hearty root and brassica vegetables in a concentrated tomato reduction before adding delicate seafood at the final stage.
Notes from the kitchen
- 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.