Court
Bouillon de Poisson à la Créole
Court
Bouillon de Poisson à la Créole
This is a traditional dish from the islands of Guadeloupe and Martinique in the French West Indes. Recipes for it can be found in many cookbooks and websites for Caribbean cuisine, with minor variations.
An essential ingredient in this dish is annatto, also called achiote, or roucou. Annatto gives a deep red color (from beta-carotene, the same component that gives carrots their orange color) and a distinctive peppery or earthy flavor. Annatto seeds can be obtained from specialty spice shops, or in Latin American grocery stores, or online.
Ingredients:
2-1/2 c. water
½ c. plus 1T fresh lime juice
1 T. salt
Two 1- to 1-1/2 pound firm white-flesh fish, scaled, cleaned, and cut crosswise into halves, or 4 eight-ounce fish steaks, cut about 1-inch
thick
¼ c. annatto oil (see note below)
1 c. shallots, finely chopped
½ c. scallions, thinly sliced
1T. plus 2 t. garlic, finely chopped
1 t. fresh hot chilis, finely chopped (optional, to taste)
3 firm ripe tomatoes, peeled, seeded and cut into small pieces
2 T. flat-leaf parsley, chopped
1 bay leaf
Several sprigs of fresh thyme, or 1/8 t. dried thyme
2 T. olive oil
Instructions:
1. Marinate the fish: In a glass or ceramic baking dish large enough to hold the fish, combine 2 cups of water, ½ cup of lime juice and 1 tablespoon of salt, and stir until the salt is dissolved. Place the fish in the lime juice mixture. The liquid should cover the fish completely -- add more water if necessary. Let the fish marinate for at least an hour. Pour off the marinade.
2. In a heavy skillet, heat the annatto oil over medium heat. Add the shallots, scallions, 1 tablespoon of the garlic and the chilis, and cook until they are soft but not brown, stirring frequently, about 5 minutes. Regulate the heat so they don’t burn. Add the tomatoes, parsley, thyme and bay leaf, and simmer, stirring frequently, about 6 to 8 minutes.
3. Stir in the remaining ½ cup water, add the fish pieces, and spoon the sauce over them. Bring to a boil, reduce the heat to low, cover tightly and simmer for 8 to 10 minutes, until the fish is just cooked. It should feel firm when pressed, or flake easily when prodded with a fork. Do not overcook it. Remove the bay leaf and thyme sprigs. With a slotted spoon or a spatula, carefully transfer the fish to individual plates or to a heated serving platter.
4. In a separate bowl or jar, using a fork, combine the olive oil, the remaining tablespoon of lime juice, and 2 teaspoons of garlic. Add this mixture to the sauce in the skillet. Bring the sauce to a boil over moderate heat, stirring constantly. Taste for seasoning. Pour the sauce over the fish, and serve at once.
Accompany this dish with rice, or boiled potatoes or other boiled vegetables.
Note: To make annatto oil from seeds:
Pour ¼ cup of a neutral-flavored vegetable oil (canola or sunflower oil) into a small saucepan. Warm the oil over low heat. Add 1-1/2 to 2 tablespoons of annatto seeds to the warm oil and stir. Let the seeds gently heat and infuse their color for 5 to 15 minutes, stirring occasionally. You will see the oil gradually turn a deep red or orange. Remove the saucepan from the heat. Allow the oil to cool and steep for another 20 minutes to achieve a deeper color and flavor. Place a fine-mesh strainer or cheesecloth over a glass jar and pour the annatto oil through the strainer to remove the seeds, and discard the seeds.
Annatto oil can be used immediately or stored for later use. It adds a nutty, peppery flavor and a beautiful color to dishes like rice, stews, and marinades. Store the oil in a tightly sealed glass container in a cool, dark place. It will last for several months in the refrigerator or about one month at room temperature.
You can also purchase the spice mix from Penzy's.
Merci à Alan Tausch de l'AF de Greenwich pour cette recette.