Blaff de Poisson Martiniquais Traditionnel

Ingredients

• 1 kgsnapper or sea bream, cut into steaks
• Juice of 5 limes (3 for the marinade, 2 for the broth)lime juice
• 4garlic cloves, crushed
• 1Scotch bonnet pepper
• 1.5 litreswater
• 1 largeonion, thinly sliced
• 4 sprigsfresh thyme
• 4 leavesallspice leaves (bois d'Inde)
• 1 bunchflat-leaf parsley
• 4whole cloves
• to tastecoarse salt and whole peppercorns

Instructions

1. 1

   Marinate the fish

   Score the fish and coat it with the juice of 3 limes, the crushed garlic, the chilli, salt and pepper. Cover and leave to marinate in the fridge for 30 minutes.

2. 2

   Make the broth

   Bring 1.5 litres of water to the boil with the sliced onion, thyme, allspice leaves, cloves and the chilli left whole. Reduce the heat and simmer for 10 minutes.

3. 3

   Poach the fish

   Lower the fish into the broth and poach gently for 10 to 15 minutes. Add the parsley at the end.

What is blaff de poisson?

Blaff is a traditional fish dish from Martinique, in the French Caribbean. Its name is often associated with the sound of fish meeting the hot broth, and the cooking is simple: fresh fish is marinated, then gently poached.

This version relies on lime and aromatic herbs rather than a heavy sauce. The short poaching time helps the fish stay moist while the broth takes on its citrus and spice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 38g protein, 0g carbs, 5g fat.

The fish supplies most of the protein, while the lime, herbs and broth contribute very little carbohydrate. The listed nutrition also indicates a modest amount of fat; serve with rice or a starchy vegetable and extra vegetables if you want a more balanced, filling plate.

The lime marinade

Citrus first: the fish marinates in the juice of three limes, garlic, chilli, salt and pepper for 30 minutes in the fridge. Scoring the fish lets the seasoning reach the surface and cuts through the skin where needed.

Keep the remaining two limes for the broth, as specified in the ingredients. The marinade seasons the fish; it is not a substitute for the aromatic poaching liquid.

Building the Creole broth

Allspice leaves: bois d'Inde brings a distinctive warm, aromatic note to the water. Thyme, onion and whole cloves round out the broth without making it complicated.

Whole chilli: simmer it intact with the aromatics for 10 minutes. Leaving it whole gives you more control than cutting it open, though its heat can still vary.

Poach gently

Low heat: once the fish goes in, keep the broth at a gentle simmer rather than a rolling boil. This helps the steaks hold together and cook more evenly.

Check the thickest part after 10 minutes, then continue up to 15 minutes if needed. The flesh should be opaque and separate easily with a fork.

Finish with parsley

Add the flat-leaf parsley at the end, as the method directs, so its fresh flavour remains noticeable. Avoid stirring roughly once the fish is in the pot; the steaks can break apart.

Serve it simply

Serve the fish with some of its hot broth and aromatic vegetables. A plain side such as rice or boiled root vegetables can make the meal more substantial, though neither is included in this recipe.

Recipe notes & tips

• Keep the fish chilled while it marinates for the full 30 minutes.
• Use a wide pan so the fish can sit in the broth without being stacked.
• Bring the broth to a boil before lowering the heat to simmer it for 10 minutes.
• Lower the fish in carefully and avoid stirring it during poaching.
• Add the parsley just before serving for a fresher flavour.

Variations

• Choose sea bream: use it instead of snapper for the other fish option named in the recipe.
• Adjust the chilli: keep it whole for a gentler approach or pierce it for more heat.
• Use extra lime: serve with additional lime juice at the table for a sharper finish.
• Add root vegetables: serve boiled root vegetables alongside the fish for a more substantial meal.

Common mistakes to avoid

• Boiling the fish hard: the steaks can break up; keep the broth at a gentle simmer.
• Skipping the marinade: the fish misses its 30 minutes with lime and seasoning; plan for this before cooking.
• Overcooking the fish: it can turn dry; check it after 10 minutes and stop once it flakes easily.
• Cutting the chilli for the broth: this can make the liquid much hotter; leave it whole as directed.
• Adding parsley too early: its fresh flavour fades; stir it in at the end.

How to store

Refrigerate the fish and broth in a covered container and eat within 2 days. Reheat gently in a saucepan until hot, taking care not to boil the fish or let it break apart.

Frequently asked questions