Waiting for a cook

Bouillon Poisson

Mauritius

What we know so far

Bouillon poisson is the Creole fish "broth" of Mauritius, though it is really a thin sauce rather than a soup: pieces of rock fish (vieille rouge, cateau, sea bream) fried first, then simmered in a light tomato, onion, thyme, garlic and ginger stock with a handful of brèdes (leafy greens) dropped in at the end, and ladled over white rice with a spoon of satini coco, the mint and coconut chutney. The fish head goes in for flavour. It is a weeknight dish, comforting and unpretentious, and it is one of the pots that mothers on the island are judged by.

The draft was written from 3 published sources and holds 11 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Bouillon Poisson

Mauritius

What we know so far

The draft was written from 3 published sources and holds 11 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting