Martinican court bouillon is totally different from its French definition. In France, court bouillon is not intended to be consumed. It is a salty and peppery liquid preparation used for cooking fish, shellfish or vegetables. In Martinique, court-bouillon is the accompanying sauce for fish and other seafood recipes.
Being an island, Martinique is full of different fish (sea bream, tuna, local carp, trevally and many others), so court bouillon is one of the preferred cooking methods for fish recipes.
Main course