Court-Bouillon Créole (French Antillean Fish Broth)

A tomato-based poaching broth for fish, built from the French court bouillon technique but substantially adapted with Caribbean chili, lime, and local aromatics — distinct enough from its French namesake to be considered a genuinely separate regional preparation.

Flavor Profile

Savory and mildly spicy with a bright tomato-lime tang, quite different from the lighter, more neutral French original.

Culinary Uses

Poaching liquid and finished sauce for fish, a foundational preparation across French Antillean cooking.

Regional Variations

Some versions add a roux for extra body, moving the dish closer to a stew than a pure poaching liquid.

Storage

Refrigerate 1–2 days given the fish content; best enjoyed fresh.

A clear colonial-era transplant of French court-bouillon, substantially reworked with Caribbean ingredients rather than a minor regional variant.