Entree: New Caledonia – National Cuisine – Civet de roussette (small shark stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) roussette (small shark/dogfish) fillets, skinned and cut into 1½-inch (3–4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) fish stock or water
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) coconut milk (full fat preferred)
- 1 tbsp (15 ml) lime juice (or lemon)
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground white or black pepper
- 1 tsp (6 g) sea salt (adjust to taste)
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 small red chili, seeded and sliced, optional (approx. 5 g)
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the roussette pieces dry and season lightly with 1/2 tsp (3 g) of the salt and a pinch of pepper.
2. Heat the vegetable oil and butter in a large heavy-bottomed pot over medium-high heat until foaming; sear the roussette chunks in batches 1–2 minutes per side just to color. Remove and set aside.
3. Reduce heat to medium, add the sliced onion and a pinch of salt, and cook until softened and translucent, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
4. Stir in the tomato paste and paprika and cook 1 minute to bloom the spices. Pour in the white wine to deglaze the pot, scraping up browned bits, and simmer 2–3 minutes to reduce slightly.
5. Add the diced tomatoes, fish stock (or water), bay leaves, thyme, and the remaining salt. Bring to a gentle simmer, then stir in the coconut milk and sliced chili (if using).
6. Return the seared roussette to the pot, submerging pieces in the broth, reduce heat to low, cover partially, and simmer gently for 8–10 minutes until the fish is opaque and cooked through but still tender.
7. Stir in the lime juice, adjust seasoning with additional salt and pepper if needed, and remove bay leaves and thyme stems. Finish with chopped parsley or cilantro.
8. Serve hot as a main entree; ladle the civet over steamed starches or alongside island sides if desired.