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 marinade. In a previously oiled pan, brown...
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 azmartinique.com.
Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Refrigerator
- Spatula
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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