Rougaille Poisson (Rougaille Pwason)
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into pieces — 600 g (1.3 lb)
- Tomatoes, chopped — 4
- Garlic, minced — 2 cloves
- Onion, chopped — 1
- Fresh thyme — 1 sprig
- Oil — 2 tbsp
- Green chilli, whole — 1 (for aroma)
- Salt and pepper — to taste
- Cooked rice, to serve — 2 cups
Method
- Heat the oil in a pan and sauté the onion and garlic until softened.
- Add the chopped tomatoes and thyme, cooking down for 10–12 minutes until the tomatoes break into a thick sauce.
- Add the whole chilli and a splash of water if the sauce is too thick.
- Season the fish pieces with salt and pepper, then add them to the sauce.
- Cover and simmer gently for 12–15 minutes until the fish is cooked through.
- Remove the whole chilli before serving, and serve hot over rice.
Introduction: Fish gently simmered in a fragrant tomato, garlic and thyme sauce, one of the most common midday meals across Mauritian households.
Cultural Background: Rougaille is a foundational Mauritian sauce base, its tomato and Creole spice profile reflecting the island’s French and African culinary threads, and the fish version is a staple weekday lunch served with rice.
Tips: Cook the tomato base down well before adding the fish, so the sauce has real depth. Simmer gently rather than stirring too much, to keep the fish pieces intact.
Variations: Use chicken, sausage or octopus in place of fish for other popular rougaille variations. Add a diced potato to the sauce for extra heartiness.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring carefully, until warmed through.
Nutrition: Per serving (approx.): 320 kcal, 28 g protein, 12 g fat, 24 g carbohydrate.
FAQs:
Q: What is rougaille exactly?
A: It’s the Mauritian name for a Creole-style tomato and herb sauce
Q: What fish works best?
A: Any firm white fish, such as snapper or grouper.
- Firm white fish, cut into pieces — 600 g (1.3 lb)
- Tomatoes, chopped — 4
- Garlic, minced — 2 cloves
- Onion, chopped — 1
- Fresh thyme — 1 sprig
- Oil — 2 tbsp
- Green chilli, whole — 1 (for aroma)
- Salt and pepper — to taste
- Cooked rice, to serve — 2 cups
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