Entree: French Guiana – Central Culinary Region – Blaff de Poisson (Creole-style poached fish in a citrus-herb aromatic broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., snapper, cod, or grouper)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 4 scallions, chopped
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 Scotch bonnet pepper, whole (optional)
- 1/2 cup (120 ml) fresh lime juice
- 3 cups (720 ml) fish stock or water
- 1 medium tomato, diced, approx. 5 oz (140 g)
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro
- Cooked white rice for serving

Instructions

1. Pat the fish fillets dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper; set aside to rest while you make the broth.
2. In a large, wide pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the sliced onion and red bell pepper and sauté until softened, about 5 minutes.
3. Add the minced garlic, chopped scallions, thyme sprigs, and bay leaf and cook 1 minute more until fragrant.
4. Stir in the diced tomato, then add the fish stock or water and bring to a gentle simmer. Add the fresh lime juice and the whole Scotch bonnet pepper if using; simmer 5 minutes to marry flavors.
5. Slide the seasoned fish fillets into the simmering broth, making sure they are partially submerged. Cover and poach gently 6–8 minutes, or until the fish is opaque and flakes easily.
6. Remove the pot from the heat. Discard the thyme sprigs and bay leaf, and remove the Scotch bonnet if left whole. Taste and adjust salt and lime if needed.
7. Stir in the chopped cilantro, spoon the fish and broth over bowls of steamed rice, and serve immediately with extra lime wedges.