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Fish Court Bouillon

Submitted By Larry Load (0 Review)
40/100 out of 10 votes
740


Timings
240 min(s)
60 min(s)
300 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. 2 pounds vivaneau
  2. 3 cloves garlic crushed
  3. 1 teaspoon Scotch Bonnet pepper
  4. 1 tablespoon salt
  5. 1 tablespoon pepper
  6. 1/2 cup lime juice freshly squeezed
  7. 2 tablespoons roucou or sunflower oil
  8. 1/2 cup chives chopped
  9. 1/2 cup onion peeled and chopped
  10. 2 cups tomatoes chopped
  11. 1 lime halved
  12. 1 clove garlic peeled
  13. 1 chive halved
Method
  1. Clean and bone the fish.
  2. Prepare a marinade: In a large shallow dish combine crushed garlic, Scotch Bonnet pepper, salt, pepper, and lime juice. Soak the fish for 2 to 3 hours. Drain.
  3. In a large saucepan heat the oil over low heat. Stir in the chopped chives and onion. Cook for 10 to 15 minutes stirring regularly. Add tomatoes and simmer an additional 10 minutes over medium heat.
  4. Stir in the fish and add 1 to 1 1/2 cups of water (the water should barely cover the fish). Simmer 15 minutes. Turn off the heat.
  5. Squeeze the halved lime over the fish. Stir in the garlic clove and chive.
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