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Court-bouillon de Poisson à la Créole (Creole-style Fish Court-bouillon)

Court-bouillon de Poisson à la Créole (Creole-style Fish Court-bouillon) is a traditional Guadeloupean recipe for a classic dish of fish cooked in a lightly-spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Creole-style Fish Court-bouillon (Court-bouillon de Poisson à la Créole).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesGuadeloupe Recipes


Ingredients:

1kg fresh fish, scaled, gutted, cleaned and with gills removed
2 ripe tomatoes or a tin of chopped tomatoes
1 tsp tomato purée
2 tbsp achiote oil
1 onion
8 Cives, finely chopped
Juice of 2 limes
2 piments végétariens (or hot chilies)
3 garlic cloves, chopped
Thyme
Salt and freshly-ground black pepper

Method:

Prepare a marinade with the juice of 1 lemon, 2 chopped ​​cives, 1 garlic clove, a little thyme, and 200ml of water. Add the fish. Set aside to marinate in the refrigerator for at least 2 hours.

Heat the achiote oil in a saucepan. Add the onion and chopped cives and fry for 2 minutes. Add the tomato purée and stir-fry for a minute then add the chopped tomatoes, stir a little, then stir in the fish marinade.

Bring to a simmer and cook for about 5 minutes then add the fish followed by the chopped piments végétariens (or hot chilli).

Simmer for about ten minutes, remembering to turn the fish over halfway through cooking. At the very end, add a chopped garlic clove and the juice of the second lemon.

Add salt and pepper if needed. Serve immediately.