Court-bouillon de Poisson

Medium·35 min active + 35 min resting

Martinique's everyday icon — red snapper simmered in a spiced Creole broth of tomato, onion, garlic, lime, thyme, and scotch bonnet until the fish is tender and the sauce rich and tangy. Eaten with white rice.

The Antillean court-bouillon de poisson is unrelated to the French clear poaching stock of the same name — it's a Creole tomato-and-lime fish stew, the everyday plate of Martinique.

Spoon up court-bouillon de poisson and the snapper flakes into a glossy, tangy red broth fragrant with thyme, garlic, and lime. Bite: the fish is fresh and tender, the broth deeply savory with a bright citrus lift and a warm scotch-bonnet glow (not searing), the tomato sweet. Spooned over rice that soaks up the sauce, it is the comforting everyday plate of the French Antilles.

Marinating the fish in lime firms and seasons it; a tomato-and-aromatic broth built with a touch of annatto (roussi) for color simmers the fish gently to keep it intact. Lime added at start and finish gives the signature tang, and a whole un-burst scotch bonnet perfumes without overwhelming.

Variations

With other reef fish. With green banana on the side. Spicier. With a splash of rum. Drier (more reduced). With shrimp added.

On the Palate

Where Court-bouillon de Poisson sits in the Martinican flavor cloud

Cook to learn

Once the fish is in the tomato broth, simmer gently and spoon sauce over rather than stirring — a quiet pot keeps the steaks whole while lime at both ends builds the signature tang.

Techniques

Simmering Marinating

Ingredients

Serves 4

How it's made

8 steps · 35 min active + 35 min waiting

1
22 min
Season 4 red snapper steaks with lime juice, crushed garlic, and salt; marinate 20 min.
Watch out
Marinate 20 min in lime, garlic and salt — the lime firms and seasons the flesh before it hits the broth.
2
4 min
Make a roussi: lightly brown a spoon of sugar or oil with annatto for color.
3
6 min
Fry 1 chopped onion, 3 garlic cloves, and spring onion in oil.
4
8 min
Add 3 chopped tomatoes, thyme, and a whole scotch bonnet; cook down 8 min.
Watch out
Cook the tomatoes down until they collapse into a thick, jammy base before adding water.
5
3 min
Pour in water to make a broth; bring to a simmer.
6
12 min
Lay the fish into the broth and simmer gently 12 min, spooning sauce over.
Watch out
Simmer the fish about 12 min, basting with sauce; it's done when the flesh turns opaque and just flakes.
7
2 min
Finish with more lime juice; remove the scotch bonnet.
8
2 min
Serve with white rice and red beans.