Blaff de Poisson
Fish poached in a sharp lime and garlic broth.
Ingredients
- 1 kg Whole fish
- ½ cup Lime juice
- 8 cloves Garlic
- 2 Onions
- 3 sprigs Thyme
- 1 Chili
- 4 Cloves
- 2 Bay leaves
- ¼ cup Parsley
- 2 tsp Salt
- 6 cups Water
Method
- Marinate — Rub the fish with lime, garlic and salt and rest 1 hour — this short cure is what defines blaff.
- Make the broth — Boil the water with onion, thyme, cloves, bay and the whole chili for 15 minutes.
- Poach — Slide the fish in and cook 10 minutes at a bare simmer.
- Finish — Add the remaining lime juice off the heat.
- Blaff is ready — Serve the fish in its broth with parsley and boiled provisions.