Martinican court bouillon is totally different from its French definition. In France, court bouillon is not intended to be consumed. It is a salt and pepper liquid preparation used for cooking fish, shellfish or vegetables. In Martinique, court-bouillon is the accompanying sauce for fish and other seafood recipes.
Cod being very present in the diet in the West Indies, our gastronomy presents many recipes based on this fish, such as cod court bouillon here.
For 6 servings:
- 1 kg of cod
- 3 tomatoes
- Tomato concentrate
- 1 onion
- 2 cloves garlic
- 1 chili
- Bay leaves
- 1 tablespoon of oil
- The day before, desalt the cod by letting it soak in water and changing the water 4 times to remove the salt.
- The next day, remove the skin from the cod, and cut it into pieces.
- In an oiled saucepan or frying pan, brown the chopped onions.
- Add the chopped tomatoes, thyme, bay leaf and garlic.
- Cover with water.
- Add a little concentrated tomato sauce then the cod, salt and pepper.
- Leave to cook for 15 minutes.
- Add the chili 5 minutes before the end of cooking.
- It's ready !