Gluten freeBlaff de poisson
Fish in lime broth
Blaff: Martinique and Guadeloupe fish poached in a lime, allspice and hot-pepper broth
Blaff is the fisherman's breakfast and lunch of Martinique and Guadeloupe, cooked in Sainte-Anne or Deshaies with fish bought straight off the boats in the morning. The name is said to echo the splash the fish makes as it drops into the boiling broth. Red snapper steaks are marinated in lime, garlic and hot pepper, then poached briefly in a clear broth fragrant with bois d'Inde (allspice berries), thyme, chive and a whole hot pepper. It contains fish. The common mistake is boiling the fish hard or too long, so it falls apart and dries out; it needs only a gentle simmer. It is done when the flesh is opaque all the way through and flakes easily from the bone. Serve with white rice or boiled green bananas. Chef's tip: squeeze in fresh lime just before serving to wake up the broth.
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 220 kcal
Ingredients
For the marinade
- 1 ¾ lb red snapper or sea bream steaksabout 4 thick steaks, scaled
- 3 tbsp lime juice
- 3 cloves garliccrushed
- ¼ scotch bonnet chilliseeded, finely chopped
- 1 tsp salt
For the broth
- 1 litre water
- 1 onionthinly sliced
- 4 spring onions or chiveschopped
- 4 sprigs fresh thyme
- 4 sprigs flat-leaf parsley
- 2 cloves
- 1 scotch bonnet chilliwhole, unbroken
- 1 limejuiced, plus wedges to serve
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Method
0/4 doneStep 1: Rub 1 ¾ lb red snapper or sea bream steaks with 3 tbsp lime juice, 3 cloves garlic, ¼ scotch bonnet chilli and 1 tsp salt. Cover and marinate in the fridge for 30 minutes, no longer, or the lime starts to firm the flesh. Wash your hands after the chilli.
Step 2: Put 1 litre water, 1 onion, half the 4 spring onions or chives, 4 sprigs fresh thyme, 4 sprigs flat-leaf parsley, 6 whole allspice berries, 2 cloves and 1 scotch bonnet chilli in a wide pan. Bring to the boil and simmer for 10 minutes to flavour the broth.
10 minStep 3: Lower in the fish with its marinade. Keep at a gentle simmer for 6–8 minutes, until the flesh is opaque right through and flakes easily from the bone.
8 minStep 4: Lift out the whole chilli. Stir in the 1 lime juice and the rest of the spring onions, taste for salt and serve the fish in bowls with the broth.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 40 g
- Carbs
- 5 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does blaff de poisson take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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