Riz au Poisson (Malian Rice with Fish and Vegetables)

  • Total time - 1 hour 30 minutes
  • Preparation - 30 minutes
  • Cooking/Braising - 1 hour
  • Servings: 6
  • Country: Mali
A mound of reddish rice with fish and large pieces of cooked vegetables such as carrots and squash.

The key technique of Riz au Poisson is the process by which the fish and vegetables are cooked in a rich broth and then removed, so that the rice can be added to this concentrated broth. This ensures that the rice absorbs the maximum amount of flavour.

Traditionally, 'Yet' (dried, fermented shellfish) is used for umami flavour, but in home cooking, it can be successfully replaced by fish sauce or bouillon. White fish like Tilapia is typical for Mali.

Ingredients

For the Fish and Vegetables

  • 1 kg whole white fish (e.g., Tilapia), cut into 4 fillets/portions
  • 1.2 L fish broth or water
  • 4 tbsp tomato paste
  • 2 large pieces onion, coarsely chopped
  • 4 cloves garlic (crushed)
  • 2 pieces carrots, cut into thick chunks
  • 200 g manioc, peeled and cut into thick chunks
  • 200 g butternut squash, cut into thick chunks
  • 1 tsp mustard (Dijon or other spicy)
  • 4 tbsp vegetable oil
  • to taste salt and black pepper

For the Rice

  • 500 g rice (medium grain), rinsed

Instructions

Step 1: Preparation and Searing the Fish

Wash the fish, salt, and pepper it. Heat the oil in a deep pot or pan.

Sear the fish on both sides until golden brown (about 2 minutes per side). Carefully remove it and set aside. Leave the fish-flavoured fat in the pot.

Step 2: Preparing the Base

Add the onion, garlic, and mustard to the pot (where the fish was fried). Sauté for 5 minutes until the onion softens.

Add the tomato paste and cook for 5–7 minutes, stirring constantly, until the paste starts to change colour to dark red ('cooking the tomato paste').

Step 3: Cooking the Vegetables and Broth

Pour in the fish broth/water, add salt, pepper, and optionally other seasonings (like bouillon).

Bring to a boil and add the chopped manioc, carrots, and squash. Reduce the heat and cook covered for about 20 minutes until the vegetables soften but do not fall apart.

Step 4: Removing Vegetables and Cooking the Rice

Carefully remove all the vegetables from the pot and set them aside with the fish.

Pour the rinsed rice into the broth in the pot (where the vegetables were cooked). Ensure the broth covers the rice. If there is not enough, add boiling water.

Cover and cook over very low heat for 20–25 minutes until the rice absorbs all the liquid and softens (like Jollof Rice).

Step 5: Serving

Mound the cooked, seasoned rice onto a large serving dish. Arrange the seared fish and cooked vegetables on top of the rice. Serve immediately, traditionally with Lasary salad (if available).