West Indian Court Bouillon de Poison

This is an excerpt from Celebrating Women by Paola Gianturco. This chapter is devoted to the Fête des Cuisinières, a festival in Guadaloupe that celebrates food and the women who make it. click to read article

• 1 1/2 pounds white fish
• 5 chives
• 3 ripe tomatoes
• 3 soup spoons oil
• 2 cloves garlic
• 1 red pimento
• Juice of 2 lemons
• Thyme

METHOD

Clean and cut the fish into pieces. Marinate one hour in lemon juice with 1 clove of garlic and salt.

Fry the chopped chives and tomatoes in oil. Add the fish and just enough water to cover. Add thyme and the whole red pimento, taking care not to burs the skin. Cover and cook on gentle heat 15 minutes.

Toward the end of he cooking time, add spoonful of oil mixed with the crushed garlic and lemon juice.

Serves: 4

Contributor: Paola Gianturco

Reprinted with permission from ©2004 Paola Gianturco Celebrating Women, published by PowerHouse Books

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click to read article 'Celebrating Women as Nourishers'

 

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