Guadeloupean Creole fish court-bouillon
A Guadeloupean fish stew in a short sauce of tomato, lime, garlic, and herbs. Serves 4; marinate for 30 minutes and cook gently.
In Guadeloupe, fish court-bouillon is a stew, not a clear broth: the fish steaks are marinated with lime and gently finished in a tomato and aromatic sauce. Serve freshly cooked, with rice if you like.
Ingredient allergens
Allergen listDepends on the product
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Eggs
Dry white wine
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Milk and milk products
Dry white wine
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Sulphur dioxide and sulphites
Dry white wine
Ingredients without verified allergen data 14
Ingredients without verified allergen data: Fish steaks or fillets, Limes, Garlic, Onions, West Indian chives, Ripe tomatoes, Tomato paste, West Indian thyme, Bois d’Inde leaves, Seasoning pepper, Caribbean chilli, Roucou oil, Water, Coarse salt.
Method
- 01
Wash and marinate the fish
Keep the fish refrigerated until you prepare it. Squeeze 2 limes into a bowl of water, add a pinch of coarse salt, and gently rub the fish pieces. Rinse and drain them. Crush the garlic with some of the chives, the juice of the third lime, and the Caribbean chilli if using. Coat the fish with this mixture, cover, and refrigerate for 30 minutes.
Ready to continue when: The fish is drained and coated with the marinade, and has rested in the refrigerator for 30 minutes.
30 min - 02
Make the tomato base
Heat the roucou oil in a pot. Add the onions, remaining garlic, and remaining chives; cook gently for about 5 minutes, until softened. Add the tomatoes, tomato paste, thyme, bois d’Inde leaves, and whole seasoning pepper. Cook for 8 to 10 minutes, until the tomatoes reduce and the mixture smells aromatic.
Ready to continue when: The onions are soft and the tomato mixture has reduced to an aromatic base.
15 min - 03
Stew the fish
Pour in the dry white wine and add the large glass of water. Arrange the fish in a single layer in the pot. Bring the sauce to a gentle simmer, cover, and cook over low heat for 12 to 15 minutes without stirring; gently shake the pot if needed. Remove from the heat and add a little of the reserved lime juice and the remaining chopped chives. Cover and rest for 5 minutes before serving.
Ready to continue when: The fish is opaque and flakes easily when gently separated; the short sauce coats it.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
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- A culinary journey through the Guadeloupe Islands - Elle Gourmet ellegourmet.ca/culinary-journey-through-guadeloupe/
- - YouTube www.youtube.com/watch?v=Op_4MWs8a_4
- Archives des Gourmandise créole - Blog du Jardin Malanga jardinmalanga.com/blog/en/category/gourmandise-creole/
- How to Make Guadeloupe's Cod Fritters and Dog Sauce — Joan Jetsetter www.joanjetsetter.com/theblog/2016/5/12/bzsv9c2t6xykivyisom3sf5gpz26bw
- Guadeloupe Food Guide: Must-Try Dishes, Prices, and Tips www.travelwithhello.com/blog/guadeloupe-food-dining-guide
- The Consumption of Edible Leaves by Afro-Descendants in French Guiana and Suriname: An Overview of a Constantly Evolving Ethno-Culinary Practice | OpenAlex openalex.org/W7167514453
- Creole cuisine: traditional dishes to enjoy in Guadeloupe www.creolebeach.com/en/travel-blog/creole-cuisine-discover-the-traditional-dishes-you-must-t…
- Food specialities in Guadeloupe www.france.fr/en/article/food-specialities-guadeloupe/
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- Traditional Food and Drink of the Caribbean (G-H) – Yacht Vacations www.yacht.vacations/traditional-food-and-drink-of-the-caribbean-g-h/
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- Recetas de cocina pastoril de la Hospedería del Monasterio de Guadalupe - Vivir Extremadura www.vivirextremadura.com/recetas-de-cocina-pastoril-de-la-hospederia-del-monasterio-de-guada…
- Guadeloupe food and drinks guide: colombo, accras, and rum - 2026 Pack Lightly pack-lightly.com/guadeloupe/food-drinks/
- Múegado De Guadalupe – La vida sabe mejor www.lavidasabemejor.es/recetas/muegado-de-guadalupe/
State: Published after documentary validation; no “Tested” label is shown.