📝 About This Recipe
A crown jewel of Guadeloupean and Martinican cuisine, this Court-Bouillon is a vibrant, aromatic fish stew that balances the delicacy of fresh white fish with a zesty, tomato-based broth. Unlike the French poaching liquid of the same name, this Creole version is a soul-warming main course infused with 'cives' (green onions), lime, and the fiery kick of a Scotch Bonnet pepper. It is a celebration of the Caribbean sea, offering a perfect harmony of acidity, spice, and savory depth.
🥗 Ingredients
The Fish & Marinade
- 2 lbs Red Snapper or Grouper fillets (cut into large chunks, skin on preferred)
- 2 Lime (juiced)
- 3 cloves Garlic (crushed and minced)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/2 Scotch Bonnet pepper (seeded and minced (optional for marinade))
The Aromatics (The 'Aromates')
- 3 tablespoons Vegetable Oil (or neutral oil)
- 4 stalks Cives or Scallions (finely chopped)
- 1 medium Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 4 sprigs Fresh Thyme (leaves removed)
- 1/4 cup Parsley (finely chopped)
The Braising Liquid
- 3 medium Fresh Tomatoes (seeded and diced)
- 1 tablespoon Tomato Paste (for richness)
- 1.5 cups Water (or fish stock)
- 1 Whole Scotch Bonnet pepper (kept whole for aroma without high heat)
- 3 Allspice berries (crushed)
👨🍳 Instructions
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1
Place the fish chunks in a large glass bowl. Rub thoroughly with lime juice, minced garlic, salt, pepper, and a bit of minced chili. Let it marinate in the refrigerator for at least 30 minutes to allow the citrus to firm up the flesh.
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2
In a heavy-bottomed pot or a traditional Dutch oven, heat the vegetable oil over medium heat.
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3
Add the diced onions and chopped scallions (cives) to the pot. Sauté for 4-5 minutes until they become soft and translucent, but not browned.
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4
Stir in the minced garlic, thyme, and parsley. Cook for another 60 seconds until the kitchen smells incredibly fragrant.
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5
Add the tomato paste and diced tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick, jammy base.
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6
Pour in the water or fish stock. Add the crushed allspice berries and the whole Scotch Bonnet pepper. Be very careful not to burst the pepper if you want to control the heat level.
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7
Bring the liquid to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to develop the flavors.
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8
Taste the broth and adjust the seasoning with salt and pepper. It should be zesty and robust.
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9
Gently nestle the marinated fish pieces into the simmering sauce. Pour any remaining marinade liquid from the bowl over the fish.
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10
Cover the pot and simmer gently for 8-10 minutes. The fish is done when it is opaque and flakes easily with a fork.
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11
Carefully remove the whole Scotch Bonnet pepper and discard it before serving.
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12
Turn off the heat and let the dish rest for 5 minutes. Finish with a final squeeze of fresh lime juice and a sprinkle of fresh parsley for a pop of color.
💡 Chef's Tips
Always use the freshest fish available; firm white fish like Snapper, Grouper, or Sea Bass hold up best in the stew. Do not over-stir once the fish is in the pot, or the delicate fillets will break apart into mush. If you want more heat, prick the whole Scotch Bonnet pepper with a toothpick once before adding it to the broth. Marinating the fish in lime juice is essential—it is a traditional technique that 'pre-cooks' and seasons the fish deeply. If the sauce is too thin, simmer the tomato base longer before adding the fish to concentrate the sugars.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fluffy white jasmine or basmati rice. Pair with boiled green bananas (ti-nain) or steamed breadfruit for a truly authentic Antillean experience. A side of avocado slices adds a wonderful creamy contrast to the acidic tomato broth. Enjoy with a glass of chilled dry Rosé or a traditional Ti' Punch (white rum, lime, and cane syrup). A simple side of 'Pikliz' (pickled slaw) adds an extra crunch and brightness.