| For the story of this recipe, see my blog from May 23, 2011:
Recipe for a Fish Dinner
Martin's Fish in Creole Court-Bouillon
When I asked our Dominican friend Martin Carrierre how he prepared the dorado fillets we gave him from our monster catch, he told me this recipe. In the traditional French-island dish of fish cooked in court-bouillon, the poaching liquid consists of water and seasonings, sometimes including tomatoes and/or a bit of wine. In Martin's Dominican Creole court-bouillon, the liquid is coconut milk with seasonings and a bit of curry, and the result is rich and delicious. Feel free to adjust the ingredients to your taste. When Martin gave me the recipe, he didn't provide exact quantities – just the general approach and (as he put it) the "usual" seasonings. I winged it in the galley, and I was delighted with the result. Next time we're lucky enough to catch a dorado (or similar fish), I'll certainly cook some of it Martin's way again.2 tbsp olive oil 1 onion, chopped 2 cloves garlic, chopped 2–3 seasoning peppers (or ½ cubanelle pepper), chopped 1–2 stalks West Indian sive (or 1 green onion), chopped 1 heaping tsp curry powder (preferably West Indian) 1 branch fresh thyme (or 1 tsp dried thyme) 1 cup coconut milk salt and freshly ground black pepper 3/4–1 lb dorado fillets (or substitute another firm, white-fleshed fish) |
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1. Heat the oil in a pan that is large enough to hold the fillets in one layer. Add the onion, garlic, peppers, and sive or green onion, and cook for a few minutes until softened. 2. Stir in the curry powder and continue to cook for a few minutes longer, stirring frequently. 3. Pour in the coconut milk, add the thyme, and season to taste with salt and pepper. Bring to a boil, lower heat, cover, and simmer for 5–10 minutes to combine the flavours. 4. Slip the fish into the liquid, cover, return to a gentle boil, and cook until fish is just done. Serve the fish with some of the cooking liquid on top of rice. Serves 2–3 |
I just bought shrimp today. Would this work for shrimp as well or should it be a white fleshy fish?
I haven’t tried it with shrimp, but I imagine it would not only work, it would be delicious! Let me know.
will whiting work with this recipe? And does anyone know the recipe for Antigua’s Tart and Bun Tart?
I’m sure whiting would work. I’ve not heard of Tart and Bun Tart before. Nicole Arthurton gives cooking classes on Antigua — perhaps she’d know. You can contact her thru her website: www.nicolestable.com
good luck, ann