Daube de Poisson

Fish Stew

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Daube de Poisson. This method of cooking is suited only to large fish. Cut the fish in 1½ to 2 inch thick slices, and rub with lemon. Put the slices of fish in an earthenware vessel, with lemon juice, season highly with salt and pepper and pounded chilli peppers. Let stand for a few hours. Then wipe the fish dry, and brown in a little oil or butter. Mix a little flour with butter and, when it begins to brown, add sliced onions, tomatoes, chilli peppers, 1 or 2 cloves, 1 bayleaf, and also the fish, with a little hot water—the water should not cover the slices of fish. Simmer for about 30 minutes, or till the fish is tender. This is served with plain boiled rice.