Courtbouillondepoisson MartiniqueCourtbouillondepoisson Martinique
©Short fish broth Martinique|Shutterstock

Fish court-bouillon

Preparation50 minutes
Cooking25 minutes



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


  1. 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.
  2. Add a chopped chili pepper and marinate for 30 minutes.
  3. Meanwhile, crush the roucou seeds and sauté in 2 tbsp oil. Set aside.
  4. Peel, seed and crush tomatoes.
  5. Heat 2 tablespoons oil in a Dutch oven. Add the roucou oil, finely chopped parsley and endive, whole thyme and 5 pressed garlic cloves.
  6. Fry for a few moments, then stir in the tomatoes and simmer for another 2 minutes.
  7. Add the whole or sliced fish and cover the Dutch oven.
  8. After 3 minutes, flip the fish. Stir in 1 whole chili pepper and moisten with water to level. Let cook for about 12 minutes.
  9. Squeeze the remaining 2 lemons, add the last crushed garlic clove and 1 tablespoon of oil.
  10. Mix well and pour over the fish just before serving. Serve with white rice and country vegetables (dachine, yam…)

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