Salted Fish Rougaille

Salted Fish Rougaille

Salted Fish Rougaille



  • 300 g snoek salted fish
  • 6 tomatoes
  • 1 medium onion
  • 1 clove of garlic
  • 1 branch of thyme
  • 2 branches of parsley


Boil the salted fish for 10 minutes. Once finished wash and crumbled the fish to remove the bones and set aside.

Cut the onion into cubes and crush the clove of garlic. Cut the tomatoes into pieces. Heat a frying pan with a spoon of oil and sauté the onions and garlic. Then add the salted fish pieces and mix. Cook for 5 minutes then add the tomatoes, thyme and chopped parsley. Mix well and cook over medium heat for 15 minutes. Taste and add a little salt if necessary. Cook another 5 minutes and it’s ready.

Serve with rice accompanied by a fricassee of giraumon and a mango kutchia.

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