Entree: Guadeloupe – Southern Culinary Region – Blaff de Poisson (Fish poached in a fragrant citrus-herb broth typical of Guadeloupean coastal cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 8 oz (225 g) each (total 2 lb/900 g)
- 4 cups (950 ml) water or light fish stock
- 1 medium onion, quartered
- 3 cloves garlic, smashed
- 1 lime, juice and zest
- 2 sprigs fresh thyme
- 1 whole scotch bonnet pepper (leave whole for mild heat or slit for more heat)
- 2 stalks scallions (green onions), trimmed and bruised
- 1 small tomato, quartered
- 2 medium potatoes, peeled and halved (optional, for serving)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) fine sea salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or chives, for garnish

Instructions

1. In a wide, lidded saute pan or shallow pot, combine water or fish stock, onion, garlic, lime zest and juice, thyme, scotch bonnet, scallions, tomato, and olive oil. Bring to a gentle simmer over medium heat to develop the broth, about 8–10 minutes.
2. While the broth simmers, peel and cut potatoes if using; add potatoes to the broth and simmer until nearly tender, about 10 minutes.
3. Season the broth with salt and pepper, then reduce heat to maintain a gentle poach. Slide the fish fillets into the broth in a single layer, skin-side down if present.
4. Cover and poach gently until fish is opaque and flakes easily, about 6–10 minutes depending on thickness. Keep the broth at a very low simmer to avoid breaking the fillets.
5. Carefully remove the fish and potatoes to a warm serving dish. Remove and discard the thyme sprigs and whole scotch bonnet if you prefer milder heat.
6. Taste the poaching liquid and adjust seasoning with additional salt or a squeeze of lime if needed. Spoon a ladle of the aromatic broth over the fish, sprinkle with chopped parsley or chives, and serve immediately with rice or the poached potatoes.