Rougaille de Poisson

Name: Rougaille de Poisson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Comorian
Ingredients: 4 firm white fish fillets (snapper or grouper); 6 ripe tomatoes, diced; 2 onions, sliced; 3 cloves garlic, minced; 2 tablespoons fresh ginger, grated; 2 sprigs fresh thyme; 2 tablespoons vegetable oil; 1 teaspoon ground turmeric; 1 red chili, sliced; Salt and pepper to taste; Juice of 1 lime

Rougaille de Poisson (roo-GUY duh pwah-SOHN)

Comorian Fish in Tomato Sauce

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 314 kcal

Fresh reef fish simmered in a robust tomato and onion sauce flavored with ginger and thyme. This Comorian-Creole fusion dish showcases the islands' abundant seafood and French colonial culinary influence.

Nutrition & Info

Protein 35.0g

Carbs 12.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large skillet with lid knife

Presentation Guide

Vessel: oval platter

Garnishes: fresh thyme, lime wedges

Accompaniments: steamed rice

Ingredients

4 firm white fish fillets (snapper or grouper)
6 ripe tomatoes, diced
2 onions, sliced
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
2 sprigs fresh thyme
2 tablespoons vegetable oil
1 teaspoon ground turmeric
1 red chili, sliced
Salt and pepper to taste
Juice of 1 lime

Instructions

1
Season fish fillets with salt, pepper, turmeric, and lime juice. Set aside for 10 minutes.
2
Heat oil in a large skillet over medium heat. Saute onions for 5 minutes until golden.
3
Add garlic and ginger, cook 1 minute. Add diced tomatoes and thyme.
4
Simmer the sauce for 10 minutes until tomatoes break down into a thick base.
5
Nestle fish fillets into the sauce. Add sliced chili. Cover and cook for 12-15 minutes until fish flakes easily.
6
Adjust seasoning and serve over steamed rice.

💡

Did You Know?

Comorian fishermen often prepare rougaille right on the beach using freshly caught fish, driftwood fires, and tomatoes from nearby gardens. These impromptu beach meals are considered the most authentic version.

Chef's Notes

Equipment Tips

large skillet with lid
knife

Garnishing

fresh thyme, lime wedges

Accompaniments

steamed rice

The Story Behind Rougaille de Poisson

Rougaille is a dish of French-Creole origin that became deeply embedded in Comorian cuisine during the colonial period. The technique of simmering fish in seasoned tomato sauce merged French cooking methods with the islands' fresh catch and local aromatics.

Comorian cooks adapted the recipe by adding ginger and local herbs, distinguishing their version from those of Reunion or Mauritius. The dish varies by island, with Grande Comore favoring more chili and Moheli preferring sweeter tomato bases.

It remains a weekday staple that represents the productive fusion of Comorian and French culinary traditions.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: French colonial era

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