Recipe: Fish Court Bouillon and Creole Rice (French West Indies)

FISH COURT BOUILLON

2 pounds vivaneau (or other white fish)
FOR THE MARINADE:
3 cloves garlic, crushed
1 teaspoon chopped Scotch Bonnet pepper
1 tablespoon salt
1 tablespoon ground black pepper
1/2 cup freshly squeezed lime juice
FOR THE COURT BOUILLON:
2 tablespoons roucou (or sunflower oil)
1/2 cup chopped chives
1/2 cup peeled and chopped onion
2 cups chopped tomatoes
1 to 1 1/2 cups water
1 lime, halved
1 clove garlic, peeled
1 chive, halved
Creole Rice (for serving, recipe follows)

Clean and bone the fish; set aside.

To 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.

WHEN READY TO COOK:
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.

Drain the fish from the marinade; discard the marinade. Stir the fish into the tomatoes in the saucepan. Add 1 to 1 1/2 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.

CREOLE RICE
Makes 6 servings

6 cups water
2 1/2 cups uncooked long-grain white rice
1 teaspoon salt
1 onion, peeled
1 carrot, peeled
1 branch parsley
1 branch thyme

Soak the rice in cold water for 15 minutes and drain.

In a large saucepan, bring 6 cups of water to a boil.

Add the rice and remaining ingredients and simmer over medium heat for 20 minutes.

Remove the onion, carrot, parsley and thyme. Drain the rice in a colander. Rinse under cold running water. Drain again and turn into saucepan. Simmer over low heat for 5 minutes until the rice grains are completely dry.

Makes 6 servings
Source: French Caribbean Cuisine by Stephanie Ovide