Bouillon Poisson Mauritian Recipe

Recette Bouillon Poisson Mauricienne

I usually go directly to the fishmonger and look for white fish with firm flesh, as well as rockfish, which have a perfect taste for this type of dish. To preserve it, I lifted the fillets, keeping the head and tail, and then fried them until they became a little crispy in order to make this recipe.

Total Time: 30 mins

Servings: 4

Ingredients

• 1 onion, chopped
• 5 cloves of garlic
• 3 red chillies
• Some chicken curry leaves (kaloupilé)
• 1 tablespoon of lemon juice
• 5 tomatoes cut into pieces
• Oil
• Salt
• 2 cups of water
  
  

Instructions

1. Cut your fish slices, wash, sprinkle with the and lemon juice and let marinate. After 10 minutes, dip the slices in flour and fry in a pan. The fish should be browned on both sides.
   
   
2. Put in a grinder, chillies, garlic, chicken curry and a little water. Let it run until you get a paste.
   
   
3. Heat a fairly deep pot over medium heat. Pour 3 tablespoons of oil. Add the onions and the garlic and chilli paste, and let it brown.
   
   
4. Then add the tomatoes and salt, turn 5 mins. Pour 2 cups of water and boil for 10 minutes.
   
   
5. Add the fish slices and boil for another 5 minutes. Remove from heat. Sprinkle some coriander leaves for flavor.
   
   
6. This recipe is usually accompanied by coconut Chutney and white rice.
   
   
7. You can also add Mourom brede in the broth.
   
   
8. Usually the head of the fish is put in the broth just to have all the taste of the fish.