Fish court bouillon

Origins and history of fish court-bouillon

This traditional dish, also known as "koubouyon pwason" in Creole, is the result of African, Amerindian, and European culinary influences. Historically, fishermen in the French Caribbean would prepare it by the seaside, using their daily catch and cooking it quickly in a flavored broth. The dish has become a symbol of sharing and togetherness, often prepared for family meals or local celebrations. Each family has its own recipe, passed down from generation to generation, showcasing the richness and diversity of Creole cuisine.

Ingredients and traditional preparation

Fish court-bouillon is based on simple yet flavorful ingredients :

• Fresh fish: Snapper, mahi-mahi, tuna, or grouper are preferred for their firm and tasty flesh.
• Broth: Made with tomatoes, onions, garlic, chili, thyme, and sometimes annatto (roucou) for its distinctive color.
• Marinade: The fish is first marinated in lime juice, garlic, herbs, and spices to enhance its flavor.

The preparation involves gently simmering the fish in the seasoned broth to preserve its texture and infuse the flavors. Court-bouillon is served with white rice or local vegetables for a complete and balanced meal.

What is the most commonly cooked fish in Guadeloupe ?

The quality of a court-bouillon depends on the freshness of the fish used. In Guadeloupe, fishing is a vital activity rooted in local traditions. Fishermen, often from generations of seafarers, catch fish using nets, traps, or handlines in the crystal-clear Caribbean waters.

Among the most prized species for court-bouillon are:

• Snapper: Valued for its firm and slightly sweet flesh.
• Mahi-mahi: Known for its delicate texture and subtle flavor.
• Tuna: Ideal for its rich taste and ability to hold up well during cooking.

These freshly caught fish guarantee authentic flavor and enhance the quality of this emblematic dish.

Where to enjoy fresh fish court-bouillon ?

To savor authentic fish court-bouillon in Guadeloupe, it's best to visit establishments known for their mastery of this traditional dish. Prepared with locally caught fish (mahi-mahi, snapper, yellowfin tuna), court-bouillon is typically served with rice, plantains, or root vegetables like yam or sweet potato. Recipes include spices (clove, allspice, chili), aromatics (scallions, thyme, parsley), and lime juice, giving the dish its distinctly Caribbean flavor.

Chez Dolmare, located at the fishing port of Lauricisque in Pointe-à-Pitre, offers court-bouillon made daily from fresh fish landed on-site. The dish, slow-cooked, delivers a harmonious blend of spices, citrus acidity, and the sweetness of accompanying vegetables. The average price ranges from €15 to €20, depending on the size and type of fish available.

Le Poisson d’Or, in Port-Louis, offers a seaside setting with a terrace overlooking the ocean. Their court-bouillon is made with local species, often mahi-mahi or snapper, ensuring peak freshness and delicate flavor. Prices range from €14 to €18, reflecting the quality of ingredients and care in preparation.

These well-regarded spots among Caribbean cuisine enthusiasts highlight the freshness of local seafood, respect for culinary traditions, and expertise passed down through generations. Court-bouillon, a symbol of Guadeloupean gastronomy, is enjoyed here in ideal conditions, ensuring an authentic and memorable culinary experience.

Benefits and flavors of the ingredients

In addition to its signature flavor, fish court-bouillon offers notable nutritional benefits. Fish, rich in omega-3 fatty acids, supports heart and brain health, while the herbs and spices used—especially garlic and onion—provide antiseptic properties. Chili stimulates the metabolism. Annatto (roucou), a natural ingredient with antioxidant properties, adds a reddish hue to the dish, reflecting the harmony between nutritional benefits and the culinary traditions of the Caribbean.