Blaff de poisson antillais

Name: Blaff de poisson antillais
Total time: 40 min
Yield: Serves 4
Cuisine: Martinique
Ingredients: 800 g (28 oz) white fish steaks; 4 limes, juiced; 4 garlic cloves, crushed; 2 onions, sliced; 1 whole Scotch bonnet pepper; 2 sprigs of thyme; 4 cloves

French Caribbean poached fish in lime broth

⏱ 40 minServes 4Easy280 kcal

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

01 — Ingredients4 servings

800 g (28 oz)white fish steaks
4limes, juiced
4 clovesgarlic, crushed
2onions, sliced
1whole Scotch bonnet pepper
2 sprigsthyme
4whole cloves

800 g (28 oz) white fish steaks
4 limes, juiced
4 cloves garlic, crushed
2 onions, sliced
1 whole Scotch bonnet pepper
2 sprigs thyme
4 whole cloves

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 large saucepan (22 cm / 9 in)

1 bowl (3 L / 3 qt)

1 slotted spoon (12 cm / 5 in)

03 — Method

Marinate the fish steaks in the lime juice with the crushed garlic for 20 minutes to firm and flavor them.
In the large saucepan, bring a broth to a simmer with the onions, thyme, cloves and whole chili.
Let the broth infuse over low heat for 10 minutes so the spices release their aroma.
Gently lower the marinated fish steaks into the simmering broth, taking care not to break the delicate flesh.
Poach the fish at a gentle simmer for 8 minutes until opaque and it comes away easily from the bone.
Remove the whole chili and serve the blaff piping hot in its fragrant broth with white rice, the French Caribbean way.