Entree: Martinique – National Cuisine – Blaff de Poisson (Poached fish in spiced broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 15 min

Total 45 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (examples: cod, snapper, grouper)
- 1/3 cup (80 ml) fresh lime juice (about 3–4 limes)
- 4 cups (960 ml) water or light fish stock
- 1 medium onion, quartered (about 6 oz / 170 g)
- 3 cloves garlic, crushed (about 9 g)
- 1 stalk celery, chopped (about 2 oz / 55 g)
- 4 green onions (scallions), tied or chopped (about 2 oz / 55 g)
- 1 bouquet garni: 3 sprigs fresh thyme + 2 bay leaves (tied together)
- 1 whole scotch bonnet pepper (or habanero), left whole (do not cut unless you want extra heat)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (5 ml) distilled white vinegar or additional lime juice (optional, to balance)
- 2 tbsp (30 ml) olive oil or neutral oil (for finishing)
- Fresh parsley or chives, chopped, for garnish (about 2 tbsp / 8 g)

Instructions

1. Marinate the fish fillets briefly: place fillets in a shallow dish, pour the lime juice over them, season lightly with a pinch of salt, and refrigerate for 10–15 minutes while preparing the broth.
2. In a wide pot, combine the water or stock, quartered onion, crushed garlic, chopped celery, green onions, bouquet garni, scotch bonnet (kept whole), salt, and pepper. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse the broth.
3. Taste the broth and adjust seasoning with salt and vinegar or extra lime juice if needed. Remove the bouquet garni and leave the scotch bonnet whole for controlled heat (remove before serving if desired).
4. Lower the heat so the broth is barely simmering. Gently add the marinated fish fillets in a single layer and poach uncovered until the fish is opaque and just cooked through, about 6–8 minutes depending on thickness.
5. Using a slotted spatula, transfer fillets to a serving platter. Swirl in the olive oil to the broth for a glossy finish and pour some broth over the fish. Garnish with chopped parsley or chives.
6. Serve immediately with steamed white rice, boiled root vegetables, or plantains, and pass extra broth at the table.