Court-bouillon de poisson antillais

Name: Court-bouillon de poisson antillais
Total time: 45 min
Yield: Serves 4
Cuisine: Martinique
Ingredients: 4 red snapper or sea bream steaks (200 g / 7 oz each); The juice of 2 limes; 4 ripe tomatoes (500 g / 18 oz), chopped; 2 yellow onions (250 g / 9 oz), sliced; 3 cloves pink garlic, crushed; 1 whole mild Caribbean pepper (piment végétarien); 2 tbsp sunflower oil; 1 tsp annatto or turmeric; 1 bunch of cive (Caribbean scallion) and parsley, chopped; 1 pinch of fleur de sel

French Caribbean fish in tomato sauce

⏱ 45 minServes 4Medium350 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4red snapper or sea bream steaks200 g (7 oz) each
The juice of 2 limes
4ripe tomatoes500 g / 18 oz), chopped
2yellow onions250 g / 9 oz), sliced
3 clovespink garlic, crushed
1whole mild Caribbean pepper
2 tbspsunflower oil
1 tspannatto or turmeric
1bunch of cive and parsley, chopped
1 pinchfleur de sel (flaky sea salt)

4 red snapper or sea bream steaks 200 g (7 oz) each
The juice of 2 limes
4 ripe tomatoes 500 g / 18 oz), chopped
2 yellow onions 250 g / 9 oz), sliced
3 cloves pink garlic, crushed
1 whole mild Caribbean pepper
2 tbsp sunflower oil
1 tsp annatto or turmeric
1 bunch of cive and parsley, chopped
1 pinch fleur de sel (flaky sea salt)

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 wide sauté pan (28 cm / 11 in) with lid

1 deep dish (30 × 20 cm / 12 × 8 in) for the marinade

1 citrus juicer (12 cm / 5 in)

03 — Method

Marinate the fish steaks for 30 minutes in the deep dish with the juice of 1 lime, the crushed garlic and fleur de sel — this basic marinade firms up the flesh.
Cook the sliced onions in the oil in the sauté pan over medium heat for 5 minutes, then add the annatto, which gives the sauce its typical orange color.
Add the chopped tomatoes and the whole, unpierced pepper, then cook down over low heat for 10 minutes into a thick, fragrant sauce.
Pour in 250 ml (1 cup) of hot water, bring to a simmer, then gently lay the drained fish steaks in the sauce, spaced out and not overlapping.
Cover and poach the fish at a very gentle simmer for 12 minutes without stirring, spooning sauce over it twice; the flesh should stay just opaque.
Remove the whole pepper, squeeze over the juice of the second lime, sprinkle with cive and parsley, and serve with white rice to soak up the orange sauce.