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.
Ingredients
For 8 servings:
- 8 slices of fish (tuna, sea bream) or 8 medium-sized fish (carp, trevally) cleaned beforehand
- 2 tomatoes
- 1 large onion
- 3 leaves of allspice
- 1 clove of garlic
- Oil
- Tomato sauce or tomato puree
- Chive
- 1 chilli
- 1 lemon
- Salt
- Pepper
Preparation
- In a container, place the fish and squeeze the lemon over it, salt and pepper.
- Add the garlic and chili and let sit for an hour or overnight to soak up the marinade.
- In a previously oiled pan, brown the onion.
- Add the tomatoes cut into pieces and crush them into the mixture.
- Add the tomato sauce or the tomato puree.
- Add water (about 20 cl) to obtain a red and homogeneous sauce.
- Add the fish and simmer for about twenty minutes and changing it side for an ideal cooking on each side.
- Add the previously chopped garlic, the leaves of allspice and the chive.
- If you like to eat spicy, do not hesitate to add a chili at the end of cooking.
- Cook for 10 minutes, adding more water if necessary.
- Turn off the heat and let cool.