Entree: Guadeloupe – National Cuisine – Blaff de Poisson (Creole Guadeloupean poached white fish in a citrus-herb broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (examples: snapper, cod, or grouper)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 scallions (green onions), sliced into 2-inch (5 cm) pieces
- 3 cloves garlic, minced
- 1-2 scotch bonnet or habanero peppers, pierced once (leave whole for less heat)
- 2 limes, juice and zest (about 3 tbsp / 45 ml juice)
- 1 cup (240 ml) fish stock or water
- 1 cup (240 ml) water (additional if needed)
- 4 sprigs fresh thyme
- 1 tsp (5 ml) ground allspice (pimento) or 4 whole cloves
- 1 tsp (5 ml) white or cane vinegar
- 1 tsp (5 ml) sugar (optional)
- 1 tsp (5 g) salt, plus more to taste
- Freshly ground black pepper to taste
- Fresh parsley or chives, chopped, for garnish
- Cooked white rice or boiled yams/plantains, for serving

Instructions

1. Rinse fish fillets and pat dry. Season lightly with salt and black pepper and set aside while preparing the broth.
2. In a wide, shallow pot or skillet with a lid, heat the vegetable oil over medium heat. Add the sliced onion and scallions and sauté until softened, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Add the fish stock, water, lime juice and zest, thyme sprigs, pierced scotch bonnet pepper, allspice, vinegar, sugar (if using), and 1 tsp salt. Bring the mixture to a gentle simmer.
4. Carefully slip the fish fillets into the simmering broth in a single layer. Spoon hot broth over the fillets once to moisten the top.
5. Cover and poach the fish gently for 6–10 minutes, depending on thickness, until fish is opaque and flakes easily with a fork. Taste the broth and adjust seasoning with salt and pepper as needed.
6. Remove the scotch bonnet pepper (if desired) and thyme sprigs. Transfer fish to warmed plates and spoon broth and vegetables over the top.
7. Garnish with chopped parsley or chives and serve immediately with white rice or boiled yams/plantains.