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Braised Marinated Fish With Tomato Shallot And Garlic Sauce
(Court Bouillon A La Creole)
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| What You Need: |
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2½ cups water
½ cup plus 1 tablespoon strained fresh lime juice
1 tablespoon salt
Two 1- to ½-pound firm white-flesh fish, scaled, cleaned and cut crosswise into halves, or 4 eight-ounce fish steaks, each cut about 1 inch thick
¼ cup annatto oil
1 cup peeled finely chopped shallots
½ cup finely chopped scallions
1 tablespoon plus 2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh hot chilies
3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules)
A bouquet of 4 parsley sprigs and 1 bay leaf tied together with string
1/8 teaspoon dried thyme
Freshly ground black pepper
2 tablespoons olive oil
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| How To Cook: |
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1. Combine 2 cups of the water, ½ cup of the lime juice and 1 tablespoon of salt in a large, shallow glass or ceramic baking dish and stir until the salt dissolves. Wash the fish pieces under cold running water and place them in the lime juice mixture.
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2. The liquid should cover the fish completely; add more water if necessary. Let the fish marinate for about 1 hour, then pour off the marinade.
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3. In a heavy 10- to 12-inch skillet, heat the annatto oil over moderate heat until a light haze forms above it. Drop in the shallots, scallions, 1 tablespoon of the garlic and the chilies and, stirring frequently, cook for about 5 minutes, until they are soft but not brown.
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4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, the bouquet, thyme and a few grindings of black pepper and simmer, stirring frequently, for about 6 to 8 minutes.
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5. Stir in the remaining ½ cup of water, add the fish pieces and baste them with the sauce.
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6. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 8 to 10 minutes, or until the fish feels firm when pressed lightly with a finger, or flakes easily when prodded with a fork. Do not overcook.
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7. With a slotted spoon, transfer the fish to a heated platter. Add the olive oil, the remaining tablespoon of lime juice and 2 teaspoons of garlic to the tomato mixture. Stirring constantly, bring the sauce to a boil over moderate heat.
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8. Taste for seasoning and pour the sauce over the fish. Serve at once.
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