Court Bouillon de Poisson

Name: Court Bouillon de Poisson (Fish Poached in Tomato Sauce)
Yield: Serves 2
Cuisine: Guadeloupe
Ingredients: 2 sprigs parsley; 1 fresh hot red pepper, left whole; 1 bay leaf; 1 sprig thyme; ½ pint dry white wine, or ¼ pint wine, ¼ pint water; 2 tablespoons olive oil; 2 teaspoons finely chopped garlic; 3 medium tomatoes, peeled and chopped; Salt, freshly ground pepper; 2 1-lb. white-fleshed fish, cleaned but with heads left on; 3 cloves garlic, crushed; ¾ pint cold water, about; 1 tablespoon salt; 1 fresh hot red pepper, pounded; 3 tablespoons oil; 3 shallots, finely chopped; 4 spring onions, finely chopped

Fish Poached in Tomato Sauce

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

The name court bouillon should not mislead. It does not mean court bouillon in the sense of a poaching Equid; here it means fish cooked in a special sauce. With Poisson en Blaff this is probably the most characteristic dish of the French islands.

Ingredients

7 tablespoons Erne juice
1 fresh hot red pepper, pounded
3 cloves garlic

Americas
Guadeloupe
Fish course
Pescatarian
Caribbean
Gluten-free

Method

In a large shallow dish combine 6 tablespoons of the Erne juice, the pounded pepper, crushed garlic, salt and water. Add the fish and a little more water, if necessary, to cover. Marinate for 1 hour. Drain, discard the marinade, and cut each fish in half, crosswise.

In a heavy frying pan, la