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Fish civet: recipe illustration
Fish & seafood

Fish civet

A fish stew simmered in a wine sauce, with melting onions and herbs. A festive dish in Mauritius, its flavour comes from slow cooking and a well-reduced sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the fish into large chunks, season with salt and pepper and keep chilled.
  2. Slice the onions and chop the garlic.
  3. Heat the oil in a casserole and fry the onions for 10 minutes over low heat, until meltingly soft.
  4. Add the garlic, tomato purée and paprika, then stir for 2 minutes.
  5. Pour in the red wine, add the thyme and bay leaves and let it reduce for 8 minutes.
  6. Add the stock, then gently place the fish pieces into the sauce.
  7. Cover and simmer very gently for 12 to 15 minutes, without stirring, until the fish is just cooked.
  8. Adjust the seasoning and serve with potatoes boiled in water.

Variations and tips

Alcohol-free version. Replace the red wine with 25 cl of stock and 1 tablespoon of balsamic vinegar.

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Original Ecomely recipe.