Maru HoutMauritanian Fish and Rice
A Mauritanian-style fish-and-rice platter related to the wider West African thieboudienne tradition. Fish and vegetables cook in a tomato-spiced broth before the rice absorbs the cooking liquid.
Prep
25m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fish
- 700gHaddock (cut into large pieces)
Rice
- 350gWhite Rice (rinsed)
Broth
- 300gTomato (finely chopped)
- 60gTomato Paste
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
Vegetables
- 180gCarrot (cut into batons)
- 250gEggplant (cut into large chunks)
- 200gGreen Cabbage (cut into wedges)
Broth
- 40mlVegetable Oil
- 6gCumin Powder
- 4gTurmeric Powder
- 6gPaprika
- 2pcsBay Leaf
- 10gSalt
- 3gBlack Pepper
- 0.95lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a wide pot over medium heat. Add the onion and cook until soft and lightly golden.
- 02
Stir in the garlic, then add the tomato, tomato paste, cumin powder, turmeric powder, paprika, bay leaves, salt, and black pepper. Cook until the tomatoes break down and the mixture looks thick and glossy.
- 03
Pour in the water and bring the broth to a boil, then lower the heat to a gentle simmer.
- 04
Add the carrot, eggplant, and green cabbage to the simmering broth. Cook until they are partly tender but still holding their shape.
- 05
Lower the haddock pieces into the broth and simmer gently until the fish flakes easily and reaches 63°C (145°F).
- 06
Lift out the haddock and vegetables carefully and keep them warm on a platter.
- 07
Stir the white rice into the broth. Cover and cook over low heat until the rice is tender and has absorbed most of the liquid.
- 08
Remove the bay leaves, then arrange the haddock and vegetables over the rice and serve hot.
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