Fish poached in charred tomato broth from Mezcla: Recipes to Excite (page 102) by Ixta Belfrage

  • sweet paprika
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  • Scotch bonnet chillies
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  • Serves : 4

  • EYB Comments

    Allow to marinate for up to 3 hours. See recipe for fish suggestions. Can substitute lime juice for rice vinegar, mild chillies of your choice for Scotch bonnet chillies, and green olives of your choice for nocellera olives.

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for up to 3 hours. See recipe for fish suggestions. Can substitute lime juice for rice vinegar, mild chillies of your choice for Scotch bonnet chillies, and green olives of your choice for nocellera olives.

  • JoanN on August 02, 2025

    Grindabod is right. The aïoli definitely kicks it up a notch and isn't at all difficult to make. I loved this. Especially with fresh off the boat cod from the farmers market. My thicker pieces of cod did take the full three minutes to cook. Wouldn't bother with the olives next time. Didn't think they added much.

  • grindabod on August 29, 2023

    This is the quickest route to bouillabaisse vibes on a weeknight. Super flavourful in almost no time. The aïoli is well worth making! Be mindful about not overcooking the fish, it has already been marinated in citrus, so it barely needs any further cooking. I had smaller pieces and they only needed to simmer about 1 minute on each side.

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