Entree: French Guiana – Northern Culinary Region – Poisson Boucané (Creole smoked fish simmered in a spicy tomato and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 whole smoked mackerel, approximately 15 7/8 oz (450 g) each (1 lb 15 3/4 oz (900 g) gross; estimated 1 lb 1 1/2 oz (495 g) edible flesh after removing heads and large bones)
3 tbsp (45 ml) vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 green bell pepper, seeded and sliced
1 Scotch bonnet pepper, seeded and minced (optional)
2 tbsp (30 ml) tomato paste
1 cup (240 ml) fish stock or water
2 tbsp (30 ml) fresh lime juice
2 tbsp (8 g) chopped fresh parsley
2 tbsp (8 g) chopped fresh cilantro
1 tsp (1 g) dried thyme
1 tsp (5 g) smoked paprika
Salt to taste
Freshly ground black pepper to taste

Show original ingredient measurements

2 whole smoked mackerel, approximately 450 g each (900 g gross; estimated 495 g edible flesh after removing heads and large bones)
3 tbsp (45 ml) vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 green bell pepper, seeded and sliced
1 Scotch bonnet pepper, seeded and minced (optional)
2 tbsp (30 ml) tomato paste
1 cup (240 ml) fish stock or water
2 tbsp (30 ml) fresh lime juice
2 tbsp (8 g) chopped fresh parsley
2 tbsp (8 g) chopped fresh cilantro
1 tsp (1 g) dried thyme
1 tsp (5 g) smoked paprika
Salt to taste
Freshly ground black pepper to taste

Instructions

1. Rinse the smoked fish briefly to remove excess surface salt, pat dry, remove head and large bones, and flake the flesh into large pieces, leaving some skin for texture.
2. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes.
3. Add the minced garlic, diced tomatoes, bell pepper and Scotch bonnet if using; cook, stirring occasionally, until the tomatoes break down, about 6–8 minutes.
4. Stir in the tomato paste, dried thyme and smoked paprika and cook 1–2 minutes to toast the spices.
5. Pour in the fish stock or water and bring to a gentle simmer. Add the flaked smoked fish pieces, fold gently to combine, and simmer uncovered for 8–10 minutes to let flavors meld.
6. Finish with lime juice, chopped parsley and cilantro; season with salt and freshly ground black pepper to taste. Adjust heat with more Scotch bonnet if desired.
7. Serve hot as the main entree, spooned over steamed rice or alongside boiled cassava if desired.