Rougaille de Poisson — Print Recipe

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.

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.