📝 About This Recipe
Blas de Poisson is a soul-warming coastal classic from the French Caribbean, where the ocean's bounty meets the vibrant spice trade. This dish features delicate white fish gently poached in a 'Blas'—a highly seasoned, aromatic lime and chili broth that infuses the meat with bright, zesty notes. It is a masterclass in balance, offering a light yet deeply flavorful experience that captures the essence of island life in every spoonful.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs White Fish Fillets (Snapper, Grouper, or Sea Bass; cut into large chunks)
- 2 Limes (juiced)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatic Poaching Liquid (The Blas)
- 3 cups Water (or light fish stock for extra depth)
- 1 medium Yellow Onion (finely diced)
- 4 stalks Scallions (white and green parts, sliced)
- 4 sprigs Fresh Thyme (leaves stripped)
- 1/4 cup Parsley (finely chopped)
- 1 whole Scotch Bonnet Pepper (kept intact to avoid excessive heat)
- 4 pieces Allspice Berries (crushed slightly)
- 2 tablespoons Vegetable Oil
- 1 small Carrot (thinly sliced into rounds)
Finishing Touches
- 1 tablespoon Butter (cold, for a silky finish)
- 2 tablespoons Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Place the fish chunks in a glass bowl. Rub with the lime juice, minced garlic, salt, and pepper. Let it marinate for 15-20 minutes in the refrigerator to firm up the flesh.
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2
In a large, shallow Dutch oven or wide skillet, heat the vegetable oil over medium heat.
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3
Add the diced onions and sliced carrots. Sauté for 4-5 minutes until the onions are translucent and fragrant.
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4
Stir in the scallions, thyme, and crushed allspice berries. Cook for another 2 minutes to release the essential oils.
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5
Pour in the 3 cups of water (or stock). Bring the liquid to a gentle boil.
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6
Add the whole Scotch Bonnet pepper to the liquid. Be very careful not to puncture the skin unless you want extreme heat.
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7
Reduce the heat to a low simmer. Let the broth cook uncovered for 10 minutes to allow the flavors to meld and concentrate.
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8
Gently nestle the marinated fish pieces into the simmering broth. Ensure they are mostly submerged.
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9
Cover the pan with a tight-fitting lid and poach the fish for 6-8 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
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10
Remove the whole Scotch Bonnet pepper and the thyme sprig stems and discard.
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11
Turn off the heat. Stir in the cold butter and chopped parsley, swirling the pan gently to emulsify the butter into the broth for a glossy finish.
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12
Taste the broth one last time, adjusting salt or adding an extra squeeze of lime if needed.
💡 Chef's Tips
Always use the freshest fish possible; the quality of the seafood is the star of this delicate dish. If you prefer a spicier broth, gently prick the Scotch Bonnet pepper with a toothpick once before adding it to the pot. Do not let the broth boil vigorously once the fish is added, as this will cause the delicate fillets to break apart. If Snapper isn't available, Cod or Tilapia work well as budget-friendly alternatives that still absorb the broth beautifully. For an authentic touch, leave the fish skin on to help the pieces hold their shape during poaching.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a generous ladle of the aromatic broth. Pair with 'Féroce d'Avocat' (a spicy Caribbean avocado and saltfish mash) for a complete meal. Accompany with steamed white rice or boiled green bananas to soak up every drop of the liquid. A chilled glass of dry Rosé or a crisp Chenin Blanc cuts through the lime acidity perfectly. Garnish with extra fresh lime wedges and a sprig of cilantro for a pop of color.