Entree: Seychelles – Bouyon Brede (Seychellois coconut-based stew of local greens and fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish (such as grouper, snapper, or trevally), cut into 6–8 pieces
- 1 lb (454 g) bred greens (taro leaves, amaranth, or spinach), washed and chopped
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 Scotch bonnet or small hot chili, seeded and finely chopped (optional)
- 2 medium tomatoes, chopped
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground turmeric (optional, for color)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 tbsp (15 ml) lime juice
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prep and sweat the aromatics: In a large pot or deep skillet, heat the oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5–7 minutes. Add the garlic and chopped chili (if using) and cook 1 minute until fragrant.
2. Add tomatoes and greens: Stir in the chopped tomatoes, turmeric, and thyme; cook until tomatoes begin to break down, about 4–5 minutes. Add the chopped bred greens a handful at a time, stirring to wilt them down.
3. Build the stew: Pour in the coconut milk and fish stock or water, season with salt, and bring to a gentle simmer. Reduce heat and cook until the greens are fully tender and the flavors have melded, about 15–20 minutes.
4. Cook the fish and finish: Gently add the fish pieces to the simmering broth, spooning some liquid over them. Simmer uncovered until the fish is opaque and flakes easily, about 6–8 minutes depending on piece size. Stir in the lime juice, adjust seasoning, and remove thyme sprigs if used.
5. Serve: Ladle Bouyon Brede into bowls, garnish with fresh cilantro or parsley if desired, and serve hot with steamed rice, breadfruit, or cassava.