Blaff is the French-Antillean poached fish, dropped live-fresh into a boiling lime-and-spice broth — the name said to mimic the splash as the fish hits the pot. Clean, citrusy and quick, it is everyday island cooking.
Spoon up blaff and the fish is silky and just-set in a clear, bright, intensely citrusy broth fragrant with allspice, clove, and thyme. Bite: the poaching keeps the fish delicate and moist, the broth sharp with lime and warm with spice, a gentle scotch-bonnet heat. Light, clean, and aromatic — the restorative poached-fish dish of the French Antilles.
Marinating in lime firms the fish before a quick, gentle poach keeps it delicate and intact (boiling hard would break it). The aromatic broth — lime, allspice, clove, thyme, and a whole scotch bonnet — infuses the fish lightly; it's all about freshness and citrus brightness.
Variations
With sea urchin or shellfish (blaff d'oursin). With more allspice. Spicier. With green banana poached alongside. With a splash of rum in the broth. Chilled as a light starter.
On the Palate
Where Blaff sits in the Martinican flavor cloud
Ingredients
Serves 4How it's made
8 steps · 25 min active · 35 min waiting
- 132 min
Marinate 600 g firm white fish in lime juice, crushed garlic, and salt 30 min.
- 26 min
Bring water to a boil with sliced onion, garlic, thyme, parsley, allspice berries, clove, and a whole scotch bonnet.
- 310 min
Simmer the broth 10 min to infuse, then add a good squeeze of lime.
- 42 min
Drop the marinated fish into the boiling broth.
- 59 min
Poach gently 8-10 min until the fish is just cooked and opaque.
- 62 min
Remove the scotch bonnet; taste and adjust lime and salt.
- 72 min
Ladle the fish and broth into bowls.
- 82 min
Serve with bread or boiled provisions, and a side of rice.
