Fricassee of Chatrou Le Bambou Morne-Rouge MartiniqueFricassee of Chatrou Le Bambou Morne-Rouge Martinique
©Fricassee of Chatrou Le Bambou Morne-Rouge Martinique|MDES

Fricassee of catrou

Preparation25 minutes
Cooking55 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. Clean the catrou under running water and rub it with 1 lemon. Remove the beak and the inside of the pouch.
  2. Poach the catrou for 30 min in boiling water and then cut it into small pieces.
  3. Fry the chopped onion and catrou in oil for 10 minutes.
  4. Add the lemon juice, garlic, tomatoes and quartered sweet peppers. Add the bouquet garni.
  5. Let it simmer for 15 minutes.
  6. Serve with white rice, gratins, country vegetables

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