Court Bouillon de Poisson

Fish Poached in Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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