Salted Fish Rougaille is a traditional Mauritian recipe for a classic stew of dried, salted, fish cooked in a tomato-based sauce flavoured with chillies ginger, garlic, parsley and shallot. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Salted Fish Rougaille.
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Ingredients:
125g salted fish (typically snoek)
4 tbsp oil
1 large onion, finely sliced
300g chopped tomatoes
3 green chillies, slit
1/2 tsp grated ginger and garlic mix
1 tsp thyme
1 tbsp chopped parsley
2 tbsp chopped shallot
salt to taste
Method:
Clean the fish then soak for an hour in cold water. Remove any bones and cut into small pieces.
Heat the oil in a pan and fry the fish pieces until well browned. Remove the fish pieces from the oil and set aside.
Add the onion to the same pan and fry for a minute before adding all the remaining ingredients (Except the shallot). Continue cooking until the sauce thickens then add the fish and 2 tbsp oil. Simmer for 2 minutes, until the fish is heated through then remove from the heat.
Place in a bowl, sprinkle the chopped shallot over the top and serve.
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