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Fish, Africa and overseas

Creole fish daube with rice

Fish daube is a Creole simmered dish made with cod marinated in lime then cooked in a tomato sauce with carrots and white wine, served over rice. It serves 4, takes 1 hour, has medium difficulty, and costs about €3.40 per serving. The key to success is marinating the fish first and cooking it very gently so it stays firm.

Tonight we're making a Creole fish daube like they do in the Caribbean, first marinated in lime then simmered in a tomato sauce.

Creole fish daube with rice
Total time
1 h
Difficulty
Medium
Cost per person
€3.40
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

This fish daube gets its character from the lime marinade, which firms up the cod before it even hits the pan. The tomato sauce simmers slowly with carrots, garlic and a splash of white wine until it turns round and slightly sweet, never overpowering the fish that finishes cooking gently inside it.

It's a good dish for an evening when you have a bit of time, or a weekend when you want something other than plain pan fried fish. Kids usually love the rice that soaks up the sauce, and adults get a slow cooked fish dish that's a nice change from the usual, perfect for an easy family dinner.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Fruits and vegetables

  • Limes 2
  • Onions 2
  • Carrots 2
  • Garlic 4 cloves
  • Thyme 3 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • White wine 10 cl
  • Bay leavesoften in the pantry 2
  • Riceoften in the pantry 280 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Drizzle the cod fillets with lime juice, season with salt and pepper, and add two crushed garlic cloves. 15 min

    Flip the fillets halfway through marinating so they soak up the flavor on all sides.

  2. Sauté the onions, sliced carrots and remaining garlic in the oil. 10 min

    The carrots add a sweetness that balances the acidity.

  3. Add the white wine and let it reduce, then pour in the tomatoes, thyme and bay leaves. 15 min

    Let the alcohol cook off for a rounder flavor.

  4. Place the fish in the sauce, cover and let it simmer over very low heat. 10 min

    Don't flip the fish, just spoon the sauce over it.

  5. Cook the rice in salted water and serve the daube with plenty of sauce. 11 min

    The daube tastes even better the next day.

Our tips to get it right

  • Pick thick cod fillets, they hold together better during cooking and won't fall apart in the sauce.
  • Slice the carrots thin and even so they cook through at the same pace as the onions without staying crunchy.
  • Taste the tomato sauce before adding the fish and adjust the salt then, not after, so you don't break up the fillets by stirring too much.

The variations

  • Swap the cod for hake or sea bream, two firm fish that hold up well in simmered sauce.
  • For a vegetarian version, replace the fish with chunks of sweet potato or eggplant added at the same time as the carrots.
  • To save time, skip the lime marinade and simply squeeze fresh lime juice straight into the sauce at the end of cooking.

What to serve it with

  • White rice, as in the recipe
  • Pan fried plantain
  • Lime juice or non alcoholic punch

Storage

The daube keeps for 2 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently over low heat or steam it so the fish doesn't dry out.

Questions about this dish

Can you make Creole fish daube ahead of time?

Yes, you can make the tomato sauce the day before and keep it in the fridge. On the day, just reheat it and cook the fresh fish in it for about ten minutes.

Why marinate the fish in lime before cooking?

Lime juice slightly firms up the cod and gives it a more fragrant taste. This step also keeps the fish from falling apart too quickly once it's in the hot sauce.

What fish can you use instead of cod?

Choose a firm fleshed fish like hake, sea bream or pollock. Avoid delicate fish like sole, which would break apart during simmering.

Can you make this dish for kids who don't like spice?

Yes, the lime tomato sauce stays mild and isn't spicy at all. You can simply cut back on the pepper if your kids are sensitive to it.

How long does it take to make a Creole fish daube with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Creole fish daube with rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Creole fish daube with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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