Entree: Martinique – Southern Culinary Region – Blaff de Poisson (Martinican Creole poached white fish in a citrus-and-herb aromatic broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (cod, snapper, or grouper)
- 3 cups (720 ml) water or light fish stock
- 1 large onion, thinly sliced — about 6 oz (170 g)
- 2 cloves (6 g) garlic, smashed
- 3 scallions, cut into 2-inch (5 cm) pieces
- 1 small scotch bonnet or habanero pepper, left whole (optional; pierce for more heat)
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) white vinegar
- 2 sprigs fresh thyme (or 1 tsp/1 g dried thyme)
- 1 bay leaf
- 4 whole pimento (allspice) berries
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) white pepper
- 2 tbsp (30 ml) chopped fresh parsley and/or chives for finishing
- 2 tbsp (30 ml) vegetable oil (optional, to sauté aromatics briefly)

Instructions

1. In a large shallow pan, combine water or fish stock, sliced onion, garlic, scallions, whole scotch bonnet (if using), thyme, bay leaf, and pimento berries. Add the white vinegar and bring to a gentle simmer over medium heat.
2. If using, heat the oil in a small skillet and quickly sweat the onion and scallion halves for 1–2 minutes before adding to the broth for a slightly sweeter base; otherwise proceed with the raw aromatics in the pan.
3. Once the court-bouillon is simmering and aromatic (5–7 minutes), taste and season with salt and white pepper. Add the fish fillets in a single layer; reduce heat to low so the liquid is barely simmering.
4. Poach the fillets gently until opaque and just cooked through, about 6–8 minutes depending on thickness. Spoon the hot broth over the fish once or twice while cooking to ensure even poaching.
5. Carefully transfer the fish to a serving dish. Increase the heat and reduce the broth slightly for 2–3 minutes if you prefer a more concentrated sauce.
6. Stir in the fresh lime juice and chopped parsley/chives into the broth, pour over the fish, and serve immediately with boiled provisions, steamed rice, or crusty bread.