Court-Bouillon de Poisson Martiniquais Traditionnel

Ingredients

• 1 whole fish, 1.5 kgsnapper or sea bream
• 4limes
• 3ripe tomatoes
• 2onions
• 1pepper
• 4 clovesgarlic
• To tastefresh thyme, bois d’Inde and parsley
• 2vegetarian chillies
• 400 mlfish stock

Instructions

1. 1

   Marinate the fish

   Rub the fish with the juice of 2 limes and salt. Leave it to marinate for 20 minutes.

2. 2

   Make the base

   Soften the onions, garlic and pepper in a pan. Add the tomatoes, thyme and bois d’Inde.

3. 3

   Simmer the fish

   Set the fish on top of the vegetable mixture and pour in the stock. Cover and simmer for 15 minutes.

What is Martinican court-bouillon?

Court-bouillon is a French term for a flavoured cooking liquid, but this Martinican version is a saucy fish dish rather than simply a poaching broth. It reflects the French Caribbean tradition of combining fish with citrus, herbs and a seasoned tomato base.

Here, a whole snapper or sea bream sits over softened vegetables and simmers with fish stock. Lime brings acidity, while thyme and bois d’Inde give the sauce its aromatic character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 0g protein, 0g carbs, 0g fat.

The fish is the main source of protein, while the tomatoes, onions and pepper contribute most of the dish’s carbohydrate. The stock and any cooking fat used for the base contribute some of the fat, although the supplied recipe does not specify an amount of oil. Serve with a moderate portion of rice and vegetables to round out the plate.

The fish and marinade

Whole fish: snapper and sea bream are both suggested, and the recipe calls for a 1.5 kg fish. Ask the fishmonger to clean it if you would rather not prepare it yourself.

Lime: rubbing the fish with the juice of two limes starts the 20-minute marinade. The remaining limes are listed for the recipe, though the method does not specify when to use them.

Building the tomato base

Aromatics: cook the onions, garlic and pepper first, then add the tomatoes. This order gives the vegetables a chance to soften before the tomatoes release their moisture.

Herbs: thyme and bois d’Inde go into the base according to the method. Parsley and the vegetarian chillies are included in the ingredients, but the method does not state when to add them.

Simmering gently

Cover the pan and simmer the fish in the stock for the stated 15 minutes. Keep the heat gentle so the liquid simmers rather than boiling vigorously.

The recipe gives a cooking time but no separate doneness cue. Check the thickest part of the fish before serving; it should be cooked through and separate readily from the bone.

Serving the sauce

Spoon the tomato and stock sauce over the fish when serving, taking care around the bones. Rice is a practical accompaniment for soaking up the liquid, though it is not part of the listed recipe.

A fresh side such as salad or simply cooked vegetables can make the plate feel complete without competing with the citrus and herbs.

Planning the timing

The stated total time is 60 minutes, including the 20-minute lime marinade and 15 minutes of covered simmering. The remaining time allows for preparing the fish and vegetables and making the base.

Have the vegetables and stock ready before the fish goes into the pan. A whole fish can be awkward to move once cooked, so choose a pan wide enough to hold it comfortably.

Recipe notes & tips

• Use a pan wide enough to hold the whole fish without bending it.
• Prepare the vegetables before heating the pan so the base can be cooked in sequence.
• Keep the simmer gentle once the fish and stock are in the pan.
• Check the thickest part of the fish for doneness before lifting it out.
• Serve carefully, since a whole fish contains bones.

Variations

• Use sea bream: choose it instead of snapper, as the recipe suggests.
• Add the vegetarian chillies: include them with the vegetables for extra pepper flavour.
• Finish with parsley: scatter the listed parsley over the dish at serving.
• Serve with rice: add plain rice on the side to catch the sauce.
• Use lime at the table: offer the remaining lime wedges for extra acidity.

Common mistakes to avoid

• Boiling hard: keep the covered pan at a gentle simmer to avoid rough handling of the fish.
• Using a narrow pan: choose one that fits the whole fish so it can sit on the vegetable base.
• Skipping the marinade: leave the fish with lime juice and salt for the full 20 minutes.
• Overcooking the fish: check the thickest part rather than extending the simmer automatically.
• Forgetting the bones: serve carefully and remind diners that the fish is whole.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently in a covered pan until hot throughout, taking care not to break up the fish; remove any bones before serving leftovers.

Frequently asked questions