Quirky Foodster
  1. Back

Mains

Dominica Fish Court Bouillon

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min
Prep
25 min
Cook
4
Servings

Ingredients

  • 1 kg whole firm white fish (such as snapper), cleaned and scored
  • 30 ml lime juice
  • 30 ml vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 2 medium tomato, chopped
  • 30 g tomato paste
  • 1 sweet pepper, sliced
  • 3 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole
  • 400 ml fish stock or water
  • to taste salt and black pepper, to taste

Method

  1. Rub the fish with lime juice and a little salt; set aside for 15 minutes, then rinse and pat dry.
  2. Heat oil in a large pan and sauté onion, garlic, sweet pepper and thyme until softened, about 4 minutes.
  3. Stir in tomato and tomato paste, cooking for 3-4 minutes until slightly thickened.
  4. Add the fish stock and whole scotch bonnet pepper, and bring to a gentle simmer.
  5. Carefully place the whole fish into the sauce, spooning sauce over the top. Cover and simmer for 15-20 minutes until the fish is cooked through and flakes easily.
  6. Remove the scotch bonnet, adjust seasoning and serve hot with the sauce spooned over.

Introduction: Reflecting Dominica’s French Creole heritage, court bouillon is a tomato-based stewed fish dish distinct from the French clear poaching broth of the same name.

Cultural Background: Reflecting Dominica’s French Creole heritage, court bouillon is a tomato-based stewed fish dish distinct from the French clear poaching broth of the same name. It is a favoured coastal dish, typically made with fresh reef fish caught the same day.

Tips: Score the fish diagonally a few times before cooking so the sauce flavours penetrate the flesh evenly.

Variations: Fish steaks or fillets can be used instead of a whole fish for a quicker-cooking version. Okra is sometimes added to the sauce for extra body.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently over low heat in a covered pan, spooning sauce over the fish to keep it moist.

Nutrition: Calories: 310 kcal | Protein: 38 g | Carbs: 8 g | Fat: 14 g | Fibre: 2 g

FAQs

Q: Is this the same as French court bouillon?
A: The name is shared from French culinary tradition, but Dominica’s court bouillon is a hearty tomato-based stewed fish dish rather than the clear aromatic poaching liquid used in classical French cooking.

Q: What fish works best?
A: Firm white reef fish such as snapper or grouper hold together well during simmering, though any fresh firm-fleshed fish can be substituted.

© Arscale 2026