Creole "Court-Bouillon"

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  1. Keep the fish marinated for one hour.
  2. Cook the sliced onion and the peeled tomatoes in oil.
  3. When all is brown, add a bowl of water and a garlic clove, boil it and dip the into it.
  4. Simmer for 10 to 20 minutes (depends on the thickness of the fish).
  5. Serve hot with the juice from the cooking accompanied with the juice of the lime and hot pepper if you wish.