Rougaille de Poisson Salé (Salted Fish Rougaille)

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Rougaille de Poisson Salé (Salted Fish Rougaille)

Salted Fish Rougaille is a traditional Mauritian recipe for a classic stew of dried, salted, fish cooked in a tomato-based sauce flavoured with chillies ginger, garlic, parsley and shallot. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Salted Fish Rougaille.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+1 hour soaking)

Serves:

Rating:

Tags : Chilli Recipes Sauce Recipes Herb Recipes Mauritius Recipes

Ingredients:

125g salted fish (typically snoek)
4 tbsp oil
1 large onion, finely sliced
300g chopped tomatoes
3 green chillies, slit
1/2 tsp grated ginger and garlic mix
1 tsp thyme
1 tbsp chopped parsley
2 tbsp chopped shallot
salt to taste

Method:

Clean the fish then soak for an hour in cold water. Remove any bones and cut into small pieces.

Heat the oil in a pan and fry the fish pieces until well browned. Remove the fish pieces from the oil and set aside.

Add the onion to the same pan and fry for a minute before adding all the remaining ingredients (Except the shallot). Continue cooking until the sauce thickens then add the fish and 2 tbsp oil. Simmer for 2 minutes, until the fish is heated through then remove from the heat.

Place in a bowl, sprinkle the chopped shallot over the top and serve.