Blaff

Blaff is a signature dish of the French Caribbean (Martinique, Guadeloupe), and the name is said to come from the sound the whole fish makes when it hits the bubbling poaching broth. The technique is a two-step affair that delivers a bright, lively plate of fish in less than an hour of active cooking.

The whitefish first takes a one-hour bath in a marinade of lime juice, salt, water, and scallions. This isn’t a ceviche cure; it’s a brief, mild acid wash that firms the flesh and lightly seasons it before cooking. Toss the marinade after the hour is up. It has done its work.

The poaching broth is where the Caribbean flavor lives. Scallions, garlic, hot chilies (Scotch bonnets if you can find them), and parsley get mashed together to release their juices before boiling water, allspice berries, and thyme go in for a five-minute simmer. The fish poaches in this fragrant broth for 10 minutes, just until it flakes. Serve the fillets on warm plates with the reduced broth spooned over and lime wedges on the side.

Chef Tips

• Use firm white fish like snapper, grouper, or cod. Delicate flaky fish breaks up during the poach.
• Mashing the aromatics with a wooden spoon releases essential oils that boiling alone won’t extract.
• Don’t overcook. Ten minutes at a bare simmer is plenty. A toothpick slides through cleanly when ready.
• Serve with plain rice, boiled green bananas, or breadfruit to soak up the broth, the classic Caribbean accompaniments.

Variations

• Stir in a bay leaf or a sprig of fresh thyme for more aromatic depth.
• Add a splash of white rum to the broth during the simmer for a traditional Creole touch.
• Garnish with fresh chopped cilantro or chives for color and brightness.