News Americas, NEW YORK, NY, Fri. Oct. 25, 2019: This week we take you on a culinary journey to French St. Martin where we spotlight on creole court bouillon of fish. Here’s how you make it.
INGREDIENTS
Choose any fileted white fish
3 limes
2 cloves of garlic
5 spring onions
3 tomatoes
2 sprigs of thyme
1 small hot pepper
2 tablespoons rum
2 tablespoons vinegar
Salt to taste
Oil for frying fish
1 cup water or fish stock
METHOD
Wash the fish in vinegar and rum.
Cut the cleaned fish into slices.
Squeeze the lemon juice and add to a bowl.
Dice and add hot pepper.
Clean and chop the garlic and add along with salt.
Add the pieces of fish and soak in the mixture of some of the lemon juice, salt, one clove of garlic and pepper for an hour.
Heat a pan with oil.
Dice tomatoes, spring onion and thyme.
Once hot, add tomatoes and thyme.
Add the marinated fish pieces to the mix.
Coat fully then add the water or stock along with scallion.
Cover the simmer and cook over low heat for 15 to 20 minutes.
When cooked add the rest of the crushed garlic, lime juice and hot pepper.
Serve hot.
Bon Appetite.
