A bright, aromatic clear broth of tomatoes, onions, and fresh fish, lighter than most Ivorian sauces yet full of clean, vibrant flavour.
Ingredients
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400g fresh fish fillets or whole small fish
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4 tomatoes, chopped
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2 onions, sliced
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2 cloves garlic, minced
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1 scotch bonnet pepper
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2 tbsp vegetable oil
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1 bouillon cube
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Salt to taste
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500ml water
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.