Rougaille Poisson Salé (Mauritian Salt Fish Stew)
A flavorful and iconic Mauritian dish featuring salt fish simmered in a rich tomato-based sauce infused with aromatic spices like garlic, ginger, thyme, and chili. It's typically served with rice or faratas.
🧂 Ingredients
- 300 g Salted fish (snoek or similar)
- 6 medium Tomatoes(chopped or pureed)
- 1 medium Onion(finely chopped)
- 1 clove Garlic(crushed)
- 1 tsp Ginger(grated or minced)
- 1 sprig Thyme
- 2 tbsp Parsley(chopped)
- 1 Red chilies(chopped, optional)
- 4 tbsp Vegetable oil
- Black pepper(to taste)
👨‍🍳 Instructions
- 1
Prepare the salt fish: Rinse the salt fish under cold water to remove excess salt. Soak in hot water for about 20 minutes, or until the skin is soft enough to scrape off. Scrape off the skin, rinse again, and boil whole for 5 minutes. Drain, let cool, then debone and flake the fish into small pieces.
- 2
Fry the salt fish: Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Fry the flaked salt fish until golden brown, stirring occasionally. Do not overcook. Remove from pan and set aside.
- 3
Sauté aromatics: In another saucepan, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, crushed garlic, grated ginger, and thyme sprig. Sauté until the onions are translucent, about 5-7 minutes.
- 4
Add tomatoes and simmer: Add the chopped tomatoes (and chilies, if using) to the saucepan. Cover and simmer for 15-20 minutes, stirring occasionally, until the tomatoes are cooked down and the sauce has thickened. Add a little hot water if needed to prevent sticking.
- 5
Combine and finish: Add the fried salt fish pieces to the tomato sauce. Stir well, lower the heat, cover, and simmer for another 10-15 minutes, allowing the flavors to meld.
- 6
Season and serve: Stir in the chopped parsley and black pepper. Taste and adjust seasoning if necessary (additional salt is rarely required). Simmer for another 2-3 minutes. Serve hot with rice or faratas.
đź’ˇ Pro Tips
- âś“Ensure all bones are removed from the salt fish.
- âś“Adjust the amount of chili to your spice preference.
- âś“If the sauce becomes too thick, add a little hot water.
🔄 Variations
- Some recipes use fresh fish instead of salt fish.
- Can be served with a side of pickles or chutney.