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Court Bouillon with Fish

Guadeloupe is famous for its seafood. A visit to the fish market in Pointe a Pitre is a dazzling experience and the fishermen will offer you all sorts of advice on how to cook their tempting catch, such as this Guadeloupian specialty, vivaneau. A 'court bouillon' here is a very simple tomato sauce, which is one of the signature dishes of the island. The light, fragrant sauce allows all the flavours of the fresh fish to emerge and this is a delicious and simple dish.

Ingredients

- 1 lb seabass or red snapper, cleaned

- 4 garlic cloves, pressed

- several thyme sprigs

- juice of 3 limes

- 1-2 tbsp sunflower oil

- 1 tbsp roucou (annatto) oil (soak 1 tsp annatto seeds in 2 tbsp sunflower oil overnight or several hrs. before you start, then strain seeds out)

- 2 tbsp chopped fresh chives

- 1 onion, chopped

- 3 large tomatoes, diced

- salt and pepper

Directions

1. First of all, season the fish with salt and pepper, two of the garlic cloves, the sprigs of thyme, Iguana XXX pepper sauce and half the lime juice. Set aside to marinate for 1 hour. 2. Heat a tbsp of sunflower oil and the (annatto) oil. Add the chives and onion and saute for just 2 min. Add the diced tomatoes and 2 garlic cloves cook for just 2 or 3 min more. 3. Add the fish, either whole of cut into pieces and then cook for 2 or 3 min, turning over once to seal on all sides. 4. Pour in enough water just to cover the fish, add a pinch more salt and bring to a boil. Lower the heat and simmer, covered, for 10-15 min, or until the fish is just cooked. 5. Just before serving, add the remaining lime juice, cook for a further 2 min and then serve immediately. Quite often the fish is removed, the sauce is strained and then the fish is returned to the sauce and everything warmed together before serving.

Sauces you can use in this recipe.

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