Rougaille Poisson (Creole Fish Stew)
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The Tale of Rougaille Poisson (Creole Fish Stew)
Rougaille poisson, a tomato-based Creole fish stew, is shared across the Indian Ocean's Creole islands, Mauritius, Reunion, and Seychelles alike, all shaped by French colonial cooking layered onto African and Indian influences. The word "rougaille" comes from French Creole and describes the tomato-based sauce itself.
Ingredients
Scale:· 4 servings
- 4 firm white fish steaks (bourzwa or grouper)
- 4 ripe tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 2 sprigs fresh thyme
- 1 green chili, chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- 1Season the fish steaks with salt and pepper and set aside.
- 2Heat oil in a large skillet and sauté onion, garlic, and ginger until softened.
- 3Add the chopped tomatoes, thyme, and chili, cooking until the tomatoes break down into a thick sauce.
- 4Simmer the sauce for 10 minutes to concentrate the flavors.
- 5Gently place the fish steaks into the sauce.
- 6Cover and simmer on low heat for 12-15 minutes until the fish is cooked through, spooning sauce over occasionally.
- 7Adjust seasoning to taste.
- 8Serve hot with steamed rice.
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