La Mourue Bouillie

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

La Mourue Bouillie. This very plain dish is almost reminiscent of some English methods of cooking fish, but is saved from tastelessness by its highly seasoned sauce. It is one of the most popular of all fish dishes in the French West Indies. The dry salt cod, having been previously soaked, is put in a saucepan of cold water, slowly brought to the boil, and then poached very gently for about 20 minutes’. It is then drained and served with a sauce consisting of oil and chilli vinegar—the sauce should be somewhat hot. With this, slices of avocado pears, red beans, and manioc flour are served; or sometimes the dish is garnished with sweet potatoes or yams.