Pwason gwo sèl (fish in Creole court-bouillon)
A whole fish first rubbed with lime and épis, then poached in a light tomato court-bouillon with onion, garlic, and a hint of hot pepper. Fresh, tangy, fragrant.
A whole fish first rubbed with lime and épis, then poached in a light tomato court-bouillon with onion, garlic, and a hint of hot pepper. Fresh, tangy, fragrant.
My fishermen know me well: it is I who decide whether the net comes up full or empty. When the sea has given you a fine fish, do not waste it. Rub it with lime and salt, let it take the herbs, then slide it into the sauce without jostling — a fish too much stirred falls apart, like a secret too often told. Eat it fresh, facing the water, and give thanks to her who entrusted it to you.
- •Whole reef fish (snapper, sea bream) — 1 fine fish (main piece)
- •Lime — 2-3 (acid marinade)
- •Épis (pounded garlic, thyme, parsley, onion, hot pepper) — to taste (seasoning)
- •Ripe tomato — 1-2 (sauce)
- •Onion — 1 (sauce)
- •Hot pepper — a piece (heat (without piercing))
- •Oil — a drizzle (cooking)
Pwason gwo sèl (fish in Creole court-bouillon)
A whole fish first rubbed with lime and épis, then poached in a light tomato court-bouillon with onion, garlic, and a hint of hot pepper. Fresh, tangy, fragrant.
Why this dish? Lasirèn reigns over the Caribbean Sea, where fishermen draw their livelihood. This fish marinated in lime and simmered in a light sauce is the everyday meal of coastal families who live — and pray — at the edge of her domain.
My fishermen know me well: it is I who decide whether the net comes up full or empty. When the sea has given you a fine fish, do not waste it. Rub it with lime and salt, let it take the herbs, then slide it into the sauce without jostling — a fish too much stirred falls apart, like a secret too often told. Eat it fresh, facing the water, and give thanks to her who entrusted it to you.
Ingredients (period version)
- Whole reef fish (snapper, sea bream) — 1 fine fish (main piece)
- Lime — 2-3 (acid marinade)
- Épis (pounded garlic, thyme, parsley, onion, hot pepper) — to taste (seasoning)
- Ripe tomato — 1-2 (sauce)
- Onion — 1 (sauce)
- Hot pepper — a piece (heat (without piercing))
- Oil — a drizzle (cooking)
Ingredients
- Snapper or sea bream (whole or steaks) — 600 g (main piece)
- Limes — 3 (marinade)
- Garlic — 3 cloves (seasoning)
- Thyme + parsley — a few sprigs (seasoning)
- Tomatoes — 2 (sauce)
- Onion — 1 (sauce)
- Scotch bonnet pepper — 1/4, un pierced (spicy fragrance)
- Oil — 2 tbsp (cooking)
Method
- Rub the fish with lime and salt, marinate 20 min with chopped garlic, thyme, and parsley.
- Sweat the onion in oil, add crushed tomatoes and a little water for a light sauce.
- Slide the fish into the sauce, add the whole pepper (unpierced) for fragrance without excessive heat.
- Cover and poach on low heat ~12-15 min, basting, without turning abruptly.
- Adjust salt, squeeze a dash of lime at serving.
How it was made : On the coasts of Saint-Domingue then Haiti, reef fish was cooked over a wood fire, marinated in lime (imported by colonists) to "wash" and tenderize it. Creole court-bouillon, a light and tangy sauce, is one of the oldest popular fish preparations in the Caribbean.
The contemporary twist : Serve on a banana leaf, the fish arranged head facing the sea — a small visual homage to the mermaid.
Lasiren · Charactorium