The prized part is the xooñ, the toasted crust of rice at the bottom of the pot, and it forms only if you cook the rice in the fish-and-tomato broth undisturbed and let the base catch and crisp at the end. The fish is stuffed with a green rof paste of parsley, garlic, and chili, which perfumes the whole braise from the inside.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep40 min
Cook1 hr 20 min
Makes6 servings
CuisineSenegalese
Cost$$
Gluten-freeDairy-free
Contains fish
The Ingredients — and where to get them
Cook for6servings
Firm white fish
Thick steaks of grouper or snapper that hold up to braising. Wild-caught fish has the best texture.
Can you make Thieboudienne in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Thieboudienne? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Thieboudienne ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Thieboudienne gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Thieboudienne vegan? — No
No — it contains seafood, so it isn’t vegetarian or vegan.
Community Notes
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