Entree: Seychelles – Salted Fish Rougaille (Creole tomato-based stew of desalted salted fish and aromatics)

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 20 min

Additional 12 hrs

Total 12 hrs 10 min

Ingredients

- 1 lb (454 g) salted cod (salted fish), desalted by soaking
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small Scotch bonnet or 2 bird's eye chilies, seeded and finely chopped (adjust to taste)
- 2 cups (480 ml) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried thyme
- 1/2 cup (120 ml) water or fish stock
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) fresh lime or lemon juice
- Freshly ground black pepper to taste

Instructions

1. Desalt the salted cod by placing it in a bowl of cold water and refrigerating for 12–24 hours, changing the water 2–3 times. After soaking, drain, remove skin and bones, and flake the fish into bite-size pieces.
2. Heat the vegetable oil in a heavy skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
3. Add the minced garlic, grated ginger, and chopped chili; sauté 1–2 minutes until fragrant but not burned.
4. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes and thyme. Bring to a gentle simmer and cook 10–12 minutes to concentrate the flavors.
5. Add the flaked desalted fish and 1/2 cup (120 ml) water or stock to the tomato sauce. Gently simmer for 8–10 minutes, taking care not to break the fish apart.
6. Season with freshly ground black pepper, stir in the chopped parsley or cilantro and the lime or lemon juice. Adjust heat and acidity to taste.
7. Serve the salted fish rougaille hot with steamed rice, lentils, or roasted breadfruit.