Court Bouillon of Mahi-Mahi (St. Barthelemy)

Mahi-mahi steaks poached in a spiced fish bouillon.

5 thick mahi-mahi steaks
1/3 bouquet parsley
1 onion
4 cloves garlic
3 chives
5 bouquet herbs
3 very ripe tomatoes
1 Tbsp. roucou oil
1 lemon, freshly squeezed

Preparation Cut up the herbs and tomatoes and brown them in the roucou oil in a large covered pot. When the mixture has softened, place the fish steaks in the pot, add salt and cover with very hot water.

Cover the pot and cook on a low fire for 20 minutes. Before serving, add the lemon juice.

Serve accompanied with white rice or a slice of polenta (called fungi in St Barth), and don’t forget a small taste of hot chili pepper.

Makes 4 servings.