Saint-Louis Style Braised Whole Fish Classic

A signature dish from the coastal city of Saint-Louis, this braised whole fish is rubbed with a punchy parsley-garlic-herb stuffing and slow-cooked in a fragrant tomato-onion pepper sauce. The fish comes out tender, smoky, and perfumed with scotch bonnet heat, and is traditionally served with rice or attieke.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 20 gFat
• 3.5 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 5 gSugar
• 40 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 2.2 mgIron
• 38 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish and herb stuffing

• 1 whole red snapper or grouper (about 1.5 lb / 700 g), gutted and scaled, head and tail on
• 4 cloves garlic, minced
• 1 inch fresh ginger, finely grated
• 1 cup flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon black pepper

Whole red snapperGarlic clovesFresh ginger rootFlat-leaf parsleyCilantroDijon mustardFresh lemonVegetable oilGround corianderSweet paprikaCayenne pepperFine sea saltBlack pepper

For the braising sauce

• 3 tablespoons vegetable oil
• 1 large yellow onion, thinly sliced
• 4 ripe tomatoes, grated (or 1 can crushed tomatoes)
• 1 large red bell pepper, sliced into strips
• 1 Scotch bonnet pepper, left whole and pierced
• 1/2 cup fish stock or water
• 1 teaspoon tomato paste
• 1/2 teaspoon salt, plus more to taste

Vegetable oilYellow onionRipe tomatoesRed bell pepperScotch bonnet pepperFish stockTomato pasteFine sea salt

For serving

• Cooked white rice or attieke
• Lemon wedges
• Extra chopped parsley

Cooked white riceLemon wedgesChopped parsley

Directions

1. Rinse the fish under cold water and pat completely dry with paper towels. Using a sharp knife, make 3 deep diagonal slashes on each side of the fish, cutting down to the bone.
2. In a small bowl, combine the garlic, ginger, parsley, cilantro, mustard, lemon juice, 2 tablespoons oil, coriander, paprika, cayenne, salt, and pepper to form a thick herb paste.
3. Rub the herb paste generously all over the fish, pressing some into the slashes and the cavity. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
4. Heat 2 tablespoons of oil in a large heavy skillet or braiser over medium-high heat. Sear the fish for 2 to 3 minutes per side until lightly golden; remove and set aside.
5. In the same pan, lower the heat to medium and add the sliced onion. Cook for 5 minutes until softened and translucent, then stir in the grated tomatoes, bell pepper, Scotch bonnet, tomato paste, and salt. Cook for 8 to 10 minutes until the sauce thickens and the oil begins to separate at the edges.
6. Pour in the fish stock, return the fish to the pan, spoon some of the sauce over the top, and cover. Braise gently for 18 to 22 minutes, basting once or twice, until the flesh flakes easily from the bone and the sauce is rich and reduced.
7. Uncover and increase the heat for 2 minutes to concentrate the sauce. Taste and adjust salt. Remove the Scotch bonnet before serving if a milder dish is preferred.
8. Transfer the fish to a platter, spoon the pepper-onion sauce over and around it, scatter fresh parsley on top, and serve hot with rice or attieke and lemon wedges.

Cook’s Notes

• Ask your fishmonger to clean and scale the snapper but keep the head and tail intact for the most authentic presentation.
• For the deepest flavor, marinate the fish overnight in the refrigerator; the herb paste penetrates the slashes beautifully.
• If you cannot find Scotch bonnet, substitute with habanero for similar fruity heat, or use a milder Fresno chili.
• Serve with attieke (cassava couscous) for a true Saint-Louis experience, or with plain steamed white rice to soak up the sauce.
• Leftover fish and sauce keep well refrigerated for up to 2 days and taste even better the next day as the flavors meld.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

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