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Fish Court Bouillon

by Stéphanie Ovide

Servings: 6

Ingredients:

• 2 pounds vivaneau, or other white fish
• 3 cloves garlic, crushed
• 1 teaspoon chopped Scotch Bonnet pepper
• 1 tablespoon salt
• 1 tablespoon pepper
• ½ cup freshly squeezed lime juice
• 2 tablespoons roucou or sunflower oil
• ½ cup chopped chives
• ½ cup peeled and chopped onion
• 2 cups chopped tomatoes
• 1 lime, halved
• 1 clove garlic, peeled
• 1 chive, halved

Method:
Clean and bone the fish.

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.

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.

Stir in the fish and add 1 to 1½ cups of water (the water should barely cover the fish). Simmer 15 minutes. Turn off the heat.

Squeeze the halved lime over the fish. Stir in the garlic clove and chive.

Serve hot with Creole Rice.

Variation or Court-Bouillon Saintois: omit the tomatoes.

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