Preparation50 minutes
Cooking25 minutes
DifficultyEasy
Courtbouillondepoisson MartiniqueShort fish broth Martinique|
Fish court-bouillon
Recipe
Ingredients
For 6 people
- 1.5 kg of fish (snapper, sea bream, bonito)
- 6 limes
- 2 ripe tomatoes
- 6 cloves of garlic
- 2 chillies
- 1 bunch of cives (country onions)
- 4 sprigs of flat-leaf parsley
- 1 sprig of thyme
- 1 tsp. tsp. cole slaw
- 4 tbsp. oil
- salt
- pepper
Preparation
- Scale and gut the fish. Rinse them with water and slice them if they are large. Squeeze 4 limes. Sprinkle the fish with lemon juice, salt, pepper.
- Add a chopped chili pepper and marinate for 30 minutes.
- Meanwhile, crush the roucou seeds and sauté in 2 tbsp oil. Set aside.
- Peel, seed and crush tomatoes.
- Heat 2 tablespoons oil in a Dutch oven. Add the roucou oil, finely chopped parsley and endive, whole thyme and 5 pressed garlic cloves.
- Fry for a few moments, then stir in the tomatoes and simmer for another 2 minutes.
- Add the whole or sliced fish and cover the Dutch oven.
- After 3 minutes, flip the fish. Stir in 1 whole chili pepper and moisten with water to level. Let cook for about 12 minutes.
- Squeeze the remaining 2 lemons, add the last crushed garlic clove and 1 tablespoon of oil.
- Mix well and pour over the fish just before serving. Serve with white rice and country vegetables (dachine, yam…)
