Thiebou Dienn (Cheb) Recipe

Name: Thiebou Dienn (Cheb)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup loosely packed cilantro leaves; 4 scallions (white and green parts), trimmed and cut in large pieces; 3 cloves garlic, peeled; 1 teaspoon crushed red pepper flakes or 1 scotch bonnet pepper, stemmed, seeded and minced (use more or less to taste); 7 to 9 tablespoons canola oil; 2 pounds firm-fleshed fish fillets, like tuna, shark or swordfish, cut into 1 1/2-inch pieces; 2 tablespoons palm oil or 1 teaspoon annatto seeds; 5 cups water; 4 teaspoons salt or more to taste; 1 1-inch piece any type dried fish, optional; Vegetables (see below); 2 tablespoons tomato paste; 2 1/2 cups long-grain white rice; 12 preserved tamarind pods or 12 1/4-inch pieces of seedless preserved tamarind, optional; Soy sauce or Maggi liquid seasoning (available in Oriental groceries) as a condiment; 1 medium cassava (about 1 1/4 1/4 pounds), trimmed, peeled and cut in 2-inch pieces; 1 1-pound piece calabaza (green pumpkin), peeled, seeded and cut in 2-inch pieces (if unavailable, orange pumpkin or butternut squash can be used); 1 large orange yam, peeled and cut in 2-inch pieces; 1 large white yam, peeled and cut in 2-inch pieces; 2 chayotes, unpeeled, cut in 2-inch pieces; 1 small eggplant, unpeeled, cut in 2-inch pieces; 4 large carrots, peeled and cut in 1-inch pieces; 6 large or 12 small okra pods, stems removed; 1/2 medium cabbage (about 3 pounds), cored and cut in 2-inch pieces

Thiebou Dienn (Cheb) – a delicious recipe with cilantro, scallions, garlic, red pepper, canola oil, firm-fleshed. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

3/4 cup loosely packed cilantro leaves
4 scallions (white and green parts), trimmed and cut in large pieces
3 cloves garlic, peeled
1 teaspoon crushed red pepper flakes or 1 scotch bonnet pepper, stemmed, seeded and minced (use more or less to taste)
7 to 9 tablespoons canola oil
2 pounds firm-fleshed fish fillets, like tuna, shark or swordfish, cut into 1 1/2-inch pieces
2 tablespoons palm oil or 1 teaspoon annatto seeds
5 cups water
4 teaspoons salt or more to taste
1 1-inch piece any type dried fish, optional
Vegetables (see below)
2 tablespoons tomato paste
2 1/2 cups long-grain white rice
12 preserved tamarind pods or 12 1/4-inch pieces of seedless preserved tamarind, optional
Soy sauce or Maggi liquid seasoning (available in Oriental groceries) as a condiment
1 medium cassava (about 1 1/4 1/4 pounds), trimmed, peeled and cut in 2-inch pieces
1 1-pound piece calabaza (green pumpkin), peeled, seeded and cut in 2-inch pieces (if unavailable, orange pumpkin or butternut squash can be used)
1 large orange yam, peeled and cut in 2-inch pieces
1 large white yam, peeled and cut in 2-inch pieces
2 chayotes, unpeeled, cut in 2-inch pieces
1 small eggplant, unpeeled, cut in 2-inch pieces
4 large carrots, peeled and cut in 1-inch pieces
6 large or 12 small okra pods, stems removed
1/2 medium cabbage (about 3 pounds), cored and cut in 2-inch pieces

1
Place cilantro, scallions, garlic and half of the crushed or fresh pepper in a food processor or blender.
2
Process until finely chopped.
3
Add 1 tablespoon of the canola oil.
4
Process until smooth.
5
With a small, sharp knife, slice horizontally through the center of each piece of fish, leaving one side attached.
6
Fill the opening in each piece with about 1 teaspoon of the cilantro mixture.
7
In a large pot, heat either the palm oil and 6 tablespoons canola oil or the annatto seeds with 8 tablespoons canola oil.
8
When oil is almost to the smoking point, add fish, being careful to keep the filling in the fish.
9
Cook until fish is cooked on all sides but raw in the middle, about 3 minutes per batch.
10
Remove fish from pot and set aside.
11
Pour off all but 1 tablespoon of the oil.
12
Add water, 3 teaspoons of the salt and dried fish, if using.
13
Bring to a boil.
14
Reduce to a simmer.
15
Add longer-cooking vegetables to the broth first, then shorter-cooking vegetables.
16
Simmer, uncovered, until tender.
17
Cassava will take about 50 minutes; calabaza about 35 minutes; carrots and eggplant about 20 minutes; okra about 12 minutes; cabbage about 8 minutes.
18
When vegetables are cooked, remove them to a bowl with a slotted spoon.
19
Season with salt.
20
Add fish to the cooking liquid.
21
Simmer until cooked through, about 3 minutes.
22
Remove to a plate with a slotted spoon.
23
Season with salt.
24
Measure the cooking liquid.
25
Return it to the pot and add enough water to make 5 cups.
26
Whisk in tomato paste and remaining crushed or red pepper.
27
Stir in rice.
28
Bring to a boil.
29
Reduce to a simmer.
30
Cover and cook for 20 minutes.
31
Uncover and place tamarind pieces, if using, over rice.
32
Cover and cook for 2 minutes.
33
Discard dried fish, if used.
34
Fluff rice with a fork.
35
Place on a large serving platter, mounding it in the center.
36
Place fish and vegetable pieces evenly over the top of the rice.
37
Serve immediately.

2365

kcal

Calories

186

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3/4 cup loosely packed cilantro leaves, 4 scallions (white and green parts), trimmed and cut in large pieces, 3 cloves garlic, peeled, 1 teaspoon crushed red pepper flakes or 1 scotch bonnet pepper, stemmed, seeded and minced (use more or less to taste), and more.

Yes, Thiebou Dienn (Cheb) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2365 kcal
Category
Seafood

Eats Now Editorial Team

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