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Creole cod fish

Creole cod fish

A delicious merger of tomatoes, Creole spices and fresh herbs. Chardon Béni is an herb that’s not necessarily easy to find, it is however sometimes available in West-Indian groceries or in Asian supermarkets, where it is called ngo gai.


  • 6 desalted, dry pieces of Cod (about 1 kg)
  • 1 cup flour (approximately)
  • 6 Tbsp coconut oil
  • 3 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 6 peeled tomatoes, finely chopped


  • 6 garlic cloves, slivered
  • 3 slices ginger, slivered
  • 12 spring onions, slivered
  • 1 small glass of rum
  • Juice of 2 limes or Seville oranges
  • 1 Tbsp Creole spice blend, ground
  • 1 tsp thyme
  • 2 Tbsp chardon béni or 4 Tbsp fresh coriander
  • ¼ cup olive oil
  • Black pepper, to taste
  • 2 tsp Angostura


  1. 1

    Mix all marinade ingredients together and marinate the fish for 2 hours.

  2. 2

    Remove the fish from the marinade. Strain the marinade and set aside the separated ingredients from the liquid.

  3. 3

    Sponge and flour the fish.

  4. 4

    Heat the coconut oil and fry the fish on both sides, until half cooked and golden.

  5. 5

    Remove from the heat, discard the cooking oil.

  6. 6

    Add olive oil and sugar.

  7. 7

    Caramelize the sugar. Add the saved ingredients from the marinade. Cook for 5 minutes.

  8. 8

    Add tomatoes and the saved marinade liquid. Cook for another 2 minutes.

  9. 9

    Return the fish and let steam until cooked. Serve hot.