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Fish, Africa and overseas

Rougail morue with rice

Rougail morue with rice is a Reunion Island dish made from desalted salt cod simmered with tomatoes, onions, garlic and chili, served over white rice. It serves 4, takes 50 minutes, stays easy to make, and costs €3.50 per person. Success comes down to properly soaking the cod and letting the rougail simmer gently so the fish stays in whole flakes.

Tonight we're having a Reunion Island style rougail morue, nicely spiced, with white rice.

Rougail morue with rice
Total time
50 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer

Rougail morue plays on the contrast between firm, salty cod and a tomato sauce lifted by fresh chili and raw garlic. Turmeric gives everything a deep yellow color, while thyme adds a quiet background note. Every bite brings distinct flakes of fish sitting on a sauce that has had time to cook down slowly.

It's a weeknight dish that breaks up the routine without needing any special equipment, as long as you remember to soak the cod the day before. It works just as well for a quiet family dinner as for a meal where you want to take your guests somewhere else for an evening. Mon Chou walks you through it so the chili stays exactly as spicy as you want.

The ingredients

4 people

Fish counter

  • Salt cod, desalted 600 g

Fruits and vegetables

  • Tomatoes 5
  • Onions 2
  • Garlic 3 cloves
  • Fresh chili pepper 1
  • Thyme 3 sprigs

Pantry

  • Turmericoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 4 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Rinse the desalted cod, place it in a pot of cold water, bring to a bare simmer and poach for a few minutes. 8 min

    Don't let it boil, the flesh falls apart into sad little flakes.

  2. Drain it, remove the skin and bones, then flake the flesh into large chunks.

    Keep the chunks large, they're more pleasant to eat that way.

  3. Cook the sliced onions, garlic, thyme and turmeric in the oil without browning them. 8 min

    Medium heat is enough, the onion should just turn soft.

  4. Add the chopped tomatoes and chopped chili, let it simmer down, then gently fold in the cod. 15 min

    For a milder rougail, remove the chili seeds before chopping it.

  5. Cook the rice in salted water and serve with the rougail piping hot. 11 min

    Barely salt the rougail itself, the cod still carries some salt.

Our tips to get it right

  • Pick ripe tomatoes, they break down faster and give you a smoother sauce.
  • For more flavor, crush the garlic with the flat of a knife before chopping it, this releases more of its aroma.
  • Serve the rice slightly moist rather than dry, it soaks up the rougail sauce better.

The variations

  • You can swap the salt cod for fresh poached cod, the dish will be milder and less salty.
  • For a vegetarian version, replace the cod with grilled eggplant chunks added at the end of cooking.
  • For a faster version, use store bought pre soaked salt cod and skip the 24 hour soaking step.

What to serve it with

  • Plain white rice
  • Lime wedges
  • Pickled vegetable achards

Storage

The rougail keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat gently in a saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make rougail morue ahead of time?

Yes, you can make it a day ahead, it only gets better as the flavors settle. Reheat gently over low heat and serve with freshly cooked rice.

How do you properly soak salt cod?

Soak it for 24 hours in the fridge in a large volume of cold water, changing the water three times. Taste a small raw piece before cooking to check it's no longer too salty.

Can you replace the fresh chili?

You can use chili powder or a few drops of hot sauce instead of fresh chili. Add it gradually and adjust to your own tolerance for heat.

Does rougail morue freeze well?

Yes, freeze the rougail on its own, without the rice, in an airtight container for up to 2 months. Thaw in the fridge then reheat gently in a saucepan.

How long does it take to make a rougail morue with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a rougail morue with rice?

About 680 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 rougail morue with rice cost?

About €3.50 per serving, or €14.00 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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