Entree: Guadeloupe – Northern Culinary Region – Blaff de Poisson (Poached fish in a hot citrus-scented Caribbean broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets (snapper, grouper, or similar), about 4 fillets, approx. 6 oz (170 g) each
- 4 cups (960 ml) water or light fish stock
- 1 cup (240 ml) fresh lime juice (about 6–8 limes)
- 2 stalks (about 2 oz / 60 g) scallions (green onions), cut into 2 in (5 cm) pieces
- 1 medium onion, roughly chopped, about 6 oz (170 g)
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 small Scotch bonnet or habanero pepper, left whole (remove seeds for milder heat)
- 3 cloves garlic, crushed
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or chadon beni (culantro)
- 1 tbsp (15 ml) olive oil or neutral oil for finishing
- Cooked white rice or boiled root vegetables for serving (optional)

Instructions

1. In a large saucepan combine the water or fish stock, lime juice, scallions, chopped onion, thyme sprigs, bay leaf, whole hot pepper, crushed garlic, salt, and black pepper; bring to a gentle simmer over medium heat.
2. Reduce heat and simmer the broth for 10–12 minutes to let the flavors meld; taste and adjust seasoning, removing seeds from the pepper if it is too hot.
3. Lower the heat so the broth is barely simmering, then gently slide the fish fillets into the liquid in a single layer; poach until just opaque and flaky, about 6–8 minutes depending on thickness.
4. Remove the fish with a slotted spoon to a warm serving dish. Discard the thyme stems and bay leaf; stir the chopped parsley into the broth and let it steep for 1 minute.
5. Spoon the hot citrus-thyme broth over the fish, drizzle with 1 tbsp (15 ml) olive oil, and serve immediately with rice or boiled root vegetables.