A bright, aromatic clear broth of tomatoes, onions, and fresh fish, lighter than most Ivorian sauces yet full of clean, vibrant flavour.
Instructions
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1
Heat oil in a pot. Sauté onions and garlic until golden.
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2
Add chopped tomatoes and cook until softened, about 8 minutes.
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3
Pour in water and bring to a boil. Add bouillon cube and salt.
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4
Add fish pieces and whole scotch bonnet. Simmer gently for 15 minutes until fish is cooked.
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5
Adjust seasoning and serve with rice or attiéké.
Did You Know?
Sauce claire is the dish Ivorian mothers make when they want something quick, light, and comforting — it is the chicken soup of Ivory Coast.
The Story Behind Sauce Claire
Sauce claire is the everyday counterpart to the richer sauces of Ivorian cuisine. Its simplicity makes it a weeknight staple in households across the country, showcasing the fresh fish and tomatoes that are readily available in local markets.
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