Entree: French Guiana – National Cuisine – Blaff de Poisson (Poached Creole fish in a bright, spiced citrus-herb broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 4 firm white fish fillets, about 6 oz (170 g) each (snapper, grouper, or similar)
- 4 cups (960 ml) water or light fish stock
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 medium yellow onion, thinly sliced — about 6 oz (170 g)
- 4 cloves garlic, smashed and lightly chopped — about 1.5 oz (45 g)
- 4 scallions (green onions), trimmed and cut into 2-inch (5 cm) pieces
- 1 medium tomato, coarsely chopped — about 5 oz (140 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small bouquet garni of parsley stems and a bay leaf (or 2 tbsp (8 g) chopped parsley)
- 1 whole Scotch bonnet or habanero pepper, left whole or pierced for heat control
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bouillon cube (fish or chicken) or 1 tsp (5 g) fish fumet powder (optional)
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- Lime wedges for serving

Instructions

1. Rinse the fillets and pat dry; season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper and set aside while you prepare the broth.
2. In a large pot, heat the oil over medium heat and add the sliced onion, garlic, and scallions. Cook, stirring occasionally, until the onion softens and becomes translucent, about 4–5 minutes.
3. Add the chopped tomato, thyme, parsley stems/bouquet garni, whole hot pepper, bouillon cube (if using), water or fish stock, and lime juice. Bring the mixture to a gentle simmer and cook 10 minutes to let flavors meld.
4. Taste the broth and adjust seasoning with remaining salt and pepper. If you want a clearer broth, briefly strain out solids and return the liquid to the pot; otherwise leave aromatics in place.
5. Reduce heat to a bare simmer. Gently add the fish fillets to the broth, cover, and poach until just cooked through and opaque in the center, about 6–8 minutes depending on thickness.
6. Remove the fillets with a slotted spoon to a warmed platter. Discard the whole hot pepper (or slice and return some if extra heat is desired). Spoon hot broth over the fish, sprinkle with chopped parsley, and serve immediately with steamed rice and lime wedges.