Guadeloupean Fish with Broth Recipe – Cook Now

Welcome to the vibrant flavors of the Caribbean! If you're searching for a truly exquisite fish with broth experience, you've landed in the right place. Our journey today takes us straight to the sun-drenched shores of Guadeloupe, where we'll dive into the art of making a classic Court-Bouillon de Poisson. This isn't just any whole fish dish; it's a fragrant, zesty, and utterly satisfying meal that brings together the best of fresh seafood and aromatic spices.
Imagine tender snapper recipes oven style, but infused with a rich, tangy broth that sings with notes of lime, tomato, and a special blend of "green seasoning." This definitive recipe is designed to guide both beginners and seasoned cooks through the fish preparation recipes process, making cooking fish recipes feel like a breeze. Whether you're looking for fish recipes easy enough for a weeknight, unique fish dinner ideas, or simply a good recipe for fish that wows, this Guadeloupean Court-Bouillon de Poisson is your answer. Get ready to master a delightful fish and lemon recipes combo that will transport your taste buds straight to the Antilles!

Ingredients

• For the Fish & Marinade:
• 2-3 lbs whole white fish (snapper, mahi-mahi, cod, or redfish), cleaned and scaled, with 2-3 diagonal slits on each side (or 4-6 fish fillets, about 6-8 oz each)
• 3-4 cloves garlic, minced
• 1/2 cup fresh lime juice (from 2-3 limes)
• 1/4 cup "Green Seasoning" (store-bought or homemade blend of parsley, thyme, scallions, onion, bell pepper, garlic, and hot pepper)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• For the Court-Bouillon Base:
• 2 tablespoons olive oil (or vegetable oil)
• 1 large onion, chopped
• 1 large bell pepper (any color), chopped
• 1-2 Scotch Bonnet or Habanero pepper, left whole (for flavor, not extreme heat; adjust to preference)
• 2-3 medium tomatoes, diced (or 1 (14.5 oz) can diced tomatoes, undrained)
• 1 (8 oz) can tomato sauce
• 3 cups fish stock or vegetable broth
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• 2-3 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper to taste
• Extra lime wedges for serving

Directions

1. Prep & Marination (15 minutes):
   1. Rinse the cleaned fish thoroughly under cold water. Pat dry with paper towels. If using a whole fish, make 2-3 deep diagonal slits on each side.
   2. In a bowl, combine the minced garlic, lime juice, green seasoning, salt, and black pepper.
   3. Rub this marinade all over the fish, ensuring it gets into the slits and cavity (if using whole fish). Cover and refrigerate for at least 15 minutes, or up to 1 hour for deeper flavor.
2. Make the Base (10 minutes):
   1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
   2. Add the chopped onion and bell pepper. Sauté for 5-7 minutes until softened and translucent.
   3. Carefully add the whole Scotch Bonnet or Habanero pepper (do not burst it unless you want extra heat!).
   4. Stir in the diced tomatoes and tomato sauce. Cook for another 3-5 minutes, stirring occasionally, allowing the flavors to meld.
3. Add Fish and Simmer (20 minutes):
   1. Pour in the fish stock or vegetable broth. Add the chopped parsley, cilantro (if using), thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
   2. Carefully place the marinated fish into the simmering broth. Ensure the fish is mostly submerged. If using whole fish, you might need to spoon some broth over it.
   3. Cover the pot and let it simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of your fish. Fillets will cook faster (8-12 minutes).
4. Final Touches (5 minutes):
   1. Remove the whole hot pepper (if you want to avoid extra heat) and the bay leaf.
   2. Taste the broth and adjust seasoning with salt and pepper as needed. A squeeze of fresh lime juice at the end can brighten the flavors even more.
   3. Garnish with extra fresh parsley or cilantro before serving.