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Ragoût de poisson (Creole-style fish Stew)

Ragoût de poisson (Creole-style fish Stew) is a traditional Saint-Martin Creole recipe for a classic stew of marinated fish in a spring onion, tomato, thyme and fresh chilli base. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Creole-style fish Stew (Ragoût de poisson).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+60 minutes marinating)

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesHerb RecipesSaint-martin Recipes

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Ingredients:

500g of red or white fish, cut into chunks
juice of 3 limes
2 garlic cloves, crushed
5 spring onions, finely chopped
3 tomatoes, blanched, peeled, de-seeded and chopped
2 tbsp fresh thyme, minced
1/4 hot chilli, kept whole
oil for frying
salt and freshly-ground black pepper, to taste

Method:

Place the fish pieces in a bowl then add in the lime juice, chilli, garlic and salt. Toss the fish in the marinade to coat then set aside to marinate in the refrigerator for an hour.

After this time, place a frying pan over medium heat and when hot add the oil. Use to fry the spring onions and tomato flesh for about 5 minutes.

Now add the marinated fish pieces to the mixture and fry until the fish is browned all over.

Pour in enough water to barely cover the fish then add the thyme and the piece of chilli pepper. Cover the pan and simmer gently for 15 to 20 minutes.

At the end of the cooking time, add the two crushed garlic cloves along with the lime juice.

Serve with white rice.