Martinican fish court bouillon
In a container, place the fish and squeeze the lemon over it, salt and pepper. Add the garlic and chili and let sit for an hour or overnight to soak up the mari
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crabitoo.azmartinique.com.
Cooking tools:
- Airtight container
- Chef's knife
- Cutting board
- Citrus press
- Skillet
- Wooden spoon
- Spatula
- Measuring cup
- Stove
- Plastic wrap
- Refrigerator
- Saucepan
- Colander
- Peeler
- Serving bowl
Ingredients
- 8 slices of fish (tuna, sea bream) or 8 medium-sized fish (carp, trevally) cleaned beforehand
- 2 tomatoes
- 1 large onion
- 3 leaves of allspice
- 1 clove of garlic
- Oil
- Tomato sauce or tomato puree
- Chive
- 1 chilli
- 1 lemon
- Salt
- Pepper
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