Daube de poisson guyanaise

Name: Daube de poisson guyanaise
Total time: 50 min
Yield: Serves 4
Cuisine: French Guiana
Ingredients: 800 g (28 oz) fish steaks (machoiran catfish or sea bream); 4 tomatoes; 2 onions; 4 garlic cloves; 2 cives (Caribbean scallions); 1 lime; 1 Caribbean seasoning pepper (piment végétarien); 3 tbsp oil; 1 tsp annatto (roucou)

French Guiana fish stew

⏱ 50 minServes 4Medium420 kcal

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

01 — Ingredients4 servings

800 g (28 oz)fish steaksmachoiran catfish or sea bream
4tomatoes
2onions
4 clovesgarlic
2cives (Caribbean scallions)Caribbean scallion
1lime
1mild seasoning peppers
3 tbspoil
1 tspannatto

800 g (28 oz) fish steaks machoiran catfish or sea bream
4 tomatoes
2 onions
4 cloves garlic
2 cives (Caribbean scallions) Caribbean scallion
1 lime
1 mild seasoning peppers
3 tbsp oil
1 tsp annatto

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 shallow Dutch oven (28 cm / 11 in)

1 deep dish (2 L / 2 qt)

1 paring knife

1 wooden spoon (30 cm / 12 in)

03 — Method

Rinse the fish steaks, sprinkle with lime juice and a little salt, then chill for 15 minutes to firm them before searing.
Slice the onions and cives, chop the garlic (germ removed) and the peeled tomatoes, and have everything ready so the stew comes together quickly.
Heat the oil with the annatto in the shallow Dutch oven, sear the steaks for 1 minute per side, then set them aside in the deep dish.
Soften the onions, cives and garlic in the pot, add the tomatoes and cook down for about 10 minutes into a rich, fragrant sauce.
Return the steaks to the sauce, tuck in the whole mild pepper, cover and simmer gently for 15 minutes, basting often, without flipping them roughly.
Remove the pepper, adjust the seasoning with a squeeze of lime and serve the fish stew hot over Creole rice with steamed local root vegetables.