At a glance
- Court-bouillon de poisson is fish marinated then simmered in a Creole tomato sauce, seasoned with bois d'Inde (West Indian bay leaf) and chilli
- Origin: Martinique and Guadeloupe, in the French Caribbean
- Essential ingredients: white fish, tomato, onion, spring onions, garlic, lime, bois d'Inde
- A Sunday dish, served with white rice or root vegetables
Origins and cultural history of court-bouillon de poisson
Court-bouillon de poisson belongs to the Creole cuisine of the French Caribbean, in particular Martinique and Guadeloupe. It differs from blaff, another Caribbean fish preparation poached in lime: court-bouillon simmers in a tomato base, sometimes coloured with annatto, which gives it a more colourful sauce and a rounder taste, while blaff remains a clear herb broth, without tomato.
The fish traditionally used is a firm-fleshed white fish caught locally, such as red snapper. In mainland France, sea bream or another white fish commonly replaces it, without changing the preparation technique.
What are the essential ingredients of court-bouillon de poisson
Court-bouillon relies on a white fish marinated then simmered in a tomato sauce flavoured with Caribbean herbs.
- firm-fleshed white fish (red snapper, sea bream)
- tomato and tomato paste
- onion and spring onions
- garlic and lime
- thyme and bois d'Inde
- Caribbean chilli and parsley
What to know about fish court-bouillon
Fish court-bouillon is a Creole dish from the Antilles: a firm white fish, such as red snapper or sea bream, marinated, then simmered in a tomato sauce flavoured with onion, spring onions, garlic, lime, thyme, bois d'Inde and Antillean chilli. The sauce, sometimes coloured with annatto, is reddish orange and tastes rounder than blaff, which stays a clear broth with no tomato. It is a Sunday dish in Martinique and Guadeloupe, served with white rice or root vegetables.
Frequently asked questions about court-bouillon de poisson
What is the difference between court-bouillon and blaff de poisson?
Court-bouillon simmers in a tomato-based sauce, which gives it an orange-red colour and a rounder taste. Blaff, on the other hand, is fish poached in a clear herb and lime broth, without tomato.
Which fish should I choose for a Caribbean court-bouillon?
Red snapper is the fish traditionally used in the Caribbean. In mainland France, sea bream or any other firm-fleshed white fish commonly replaces it, without changing the recipe.
Where to find the ingredients for court-bouillon de poisson in France?
NKOSI sells the tomato paste, lime juice, garlic paste, thyme, bay leaf and hot chilli pepper in this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
