Daube de Poisson

Name: Daube de Poisson (Fish Stew)
Yield: Serves 6
Cuisine: Americas
Ingredients: 1 onion, finely chopped; 4 tablespoons olive oil; 4 spring onions, chopped, using green and white parts; 2 medium tomatoes, peeled and chopped; Salt, freshly ground pepper; 3 lb. fresh tuna, or similar fish, cut into 6 steaks; Plain flour.; Bay leaf; ¼ teaspoon thyme; 1 tablespoon olive oil; ¾ pint cold water, about; 1 tablespoon salt; 3 cloves garlic, crushed; 1 fresh hot red pepper, pounded; 8 tablespoons lime, or lemon, juice

Fish Stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

8 tablespoons lime, or lemon, juice
1 fresh hot red pepper, pounded
3

Americas
Guadeloupe
Fish course
Pescatarian
Caribbean

Method

In large bowl mix together 6 tablespoons of the lime juice, the hot pepper, 2 cloves of the garlic, the salt and water. Add the fish and, if necessary, a little more water to cover. Allow to stand for 1 h