Where it comes from
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.
On the plate
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.
How it works
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
Ingredients
Serves 4
How it's made
8 steps · Show ↓35 min active · 35 min waiting
How it's made
8 steps · Show ↓- 122 min
Season 4 red snapper steaks with lime juice, crushed garlic, and salt; marinate 20 min.
- 24 min
Make a roussi: lightly brown a spoon of sugar or oil with annatto for color.
- 36 min
Fry 1 chopped onion, 3 garlic cloves, and spring onion in oil.
- 48 min
Add 3 chopped tomatoes, thyme, and a whole scotch bonnet; cook down 8 min.
- 53 min
Pour in water to make a broth; bring to a simmer.
- 612 min
Lay the fish into the broth and simmer gently 12 min, spooning sauce over.
- 72 min
Finish with more lime juice; remove the scotch bonnet.
- 82 min
Serve with white rice and red beans.
