Entree: French Guiana – Northern Culinary Region – Blaff de Poisson (Creole poached white fish in a spicy citrus-herb broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 1.5 lb (680 g))
- 2 tbsp (30 ml) neutral oil (vegetable or sunflower)
- 1 large onion (about 8 oz (225 g)), thinly sliced
- 3 cloves garlic (about 9 g), minced
- 3 scallions (about 2 oz (60 g)), sliced
- 1 scotch bonnet or habanero pepper (about 10 g), seeded and finely chopped (use whole if you want more heat)
- Juice of 2 limes (about 3 tbsp (45 ml))
- Zest of 1 lime (about 1 tsp (5 ml))
- Juice of 1 sour orange or 1 orange (about 2 tbsp (30 ml))
- 2 cups (480 ml) fish stock or water
- 2 tbsp (6 g) chopped fresh chadon beni or cilantro
- 1 tsp (1 g) fresh thyme leaves
- 2 bay leaves (about 2 g)
- 1 medium tomato (about 5 oz (140 g)), chopped
- 1 tsp (5 g) salt (adjust)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 ml) white vinegar or a splash of white wine (optional)
- 1 tbsp (15 ml) fresh chopped parsley for garnish

Instructions

1. Pat fish fillets dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper; set aside.
2. In a large, shallow pan or pot, heat 2 tbsp (30 ml) oil over medium heat. Add sliced onion and cook until softened, about 4–5 minutes.
3. Add minced garlic, chopped scallions, chopped scotch bonnet, and chopped tomato; cook 2–3 minutes until fragrant.
4. Pour in 2 cups (480 ml) fish stock (or water), lime juice 3 tbsp (45 ml), orange juice 2 tbsp (30 ml), lime zest 1 tsp (5 ml), thyme 1 tsp (1 g), bay leaves 2 (2 g), and remaining 1/2 tsp (2.5 g) salt. Bring to a gentle simmer and cook 5 minutes to marry flavors.
5. Taste the broth and adjust seasoning; add 1 tsp (5 ml) white vinegar or a splash of white wine if desired for brightness.
6. Gently lower the fish fillets into the simmering broth so they are just covered. Spoon broth over fish once, cover, and poach gently for 6–10 minutes depending on thickness, until fish is opaque and flakes easily.
7. Remove from heat, stir in chopped chadon beni/cilantro 2 tbsp (6 g) and parsley 1 tbsp (15 ml) for fresh aroma. Discard bay leaves.
8. Serve immediately with steamed white rice, boiled cassava, or bread, and extra lime wedges on the side.