Bougna de poisson

Name: Bougna de poisson
Total time: 90 min
Yield: Serves 6
Cuisine: New Caledonia
Ingredients: 1 kg (2¼ lb) white fish fillets; 300 g (10½ oz) cassava; 2 yams (true yams); 3 plantains; 400 ml (1⅔ cups) coconut milk; 2 tomatoes; 1 lime; 1 pinch salt

Fish bougna

⏱ 90 minServes 6Medium510 kcal

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

01 — Ingredients6 servings

1 kg (2.2 lb)white fish fillets
300 g (11 oz)cassava
2yams (true yams)
3plantains
400 ml (1⅔ cups)coconut milk
2tomatoes
1lime
1 pinchsalt

1 kg (2.2 lb) white fish fillets
300 g (11 oz) cassava
2 yams (true yams)
3 plantains
400 ml (1⅔ cups) coconut milk
2 tomatoes
1 lime
1 pinch salt

Serves 6. 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 cast-iron dish, 30 cm (12 in)

1 roll aluminum foil

1 paring knife

1 oven

03 — Method

Preheat the oven to 180 °C (350 °F), then rinse the fish fillets, sprinkle them with lime juice and salt them lightly, then let them rest while you prepare the garnish.
Peel the cassava and yams and cut into large pieces, then peel the plantains and halve them lengthwise.
Spread the cassava, yams and plantains in the large cast-iron dish and tuck the tomato wedges in between.
Lay the fish fillets on top and pour the salted coconut milk over everything.
Cover tightly with aluminum foil and bake 50 min until the vegetables are very tender and the fish opaque.
Let rest a few minutes, then serve piping hot with a squeeze of lime.