A blaff is a style of cooking fish or shellfish in water and spices. Its name comes from the sound made when you put the fish in the spicy stock. You'll need to begin this recipe, from the cookbook Creole (Phaidon) by Babette de Rozières, a day ahead.
- 4 small snapper cutlets
- 1 quantity <a href='http://www.gourmettraveller.com.au/fish_marinade.htm'>fish marinade</a>
- 3 white onions, thinly sliced
- 1 sprig of thyme, leaves removed
- 1 sprig of flat-leaf parsley, finely chopped
- 3 cloves of garlic, finely chopped
- 3 bay leaves
- 1 Scotch bonnet or habanero chilli
- To season: salt and black pepper
- 4 limes, juice only
- 1 tbsp sunflower oil
- 1Marinate fish overnight.
- 2The next day, pour 1 cup water into a heavy-based saucepan and add onion, thyme, parsley, 1 clove garlic, bay leaves and chilli. Bring to the boil, reduce heat to low and cook for 10 minutes. Drain snapper and add to the pan. Season with salt and pepper. Cook over medium heat for 10 minutes more. Remove from heat, then add the lime juice, remaining garlic and oil. Mix well and serve the blaff hot.