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home > recipes > seafood > ruggie de poisson
Hi Dave My contribution for the month! This is a Mauritian dish and is delicious Ruggie de Poisson 1 kg white fish - roughly chopped and raw 75 gm shrim (optional - but super - defrosted and drained) 2 tins of tomato and onion mix - or fresh will be fine - but more work 1 chopped green pepper 2 cloves garlic - crushed with salt a little finely chopped ginger stem 1 sprig thyme a little salt to taste a little sugar to counteract the acid taste of tomato 1 tablespoon worchester sauce 10 drops tabasco milled black pepper 2 tablespoons chopped parsley 300 ml bechamel (white) sauce cheese - grated paprika toasted breadcrumbs METHOD 1. Heat the tomato and onion mix and add all the other ingredients except the fish, sauce, cheese and breadcrumbs 2. Cook the mixture slowly for 10 minutes and then add the chopped raw fish and cook for a further 10 minutes 3. Make the bechamel (white) sauce and add lots of grated cheese and a little paprika and then add to fish mixture 4. Place the mixture in an ovenproof dish, sprinkle with more grated cheese, parsley and toasted breadcrumbs and bake for 20 minutes - then grill until brown and bubbling. Serve with rice and tossed french salad and garlic bread! Bon Appetit Enjoy Sally Paterson Functions Officer - University of Natal - Durban - South Africa

Ruggie de Poisson


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keyword: ruggie
keyword: poisson
recipes for seafood
recipes by PATERSON
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(posted July 1, 1996)

Hi Dave

My contribution for the month!
This is a Mauritian dish and is delicious

Ruggie de
Poisson

1 kg white
fish - roughly chopped and raw
75 gm shrim (optional - but super - defrosted and drained)
2 tins of
tomato and onion mix - or fresh will be fine - but more work
1 chopped
green pepper 2 cloves garlic - crushed with salt
a little finely chopped ginger stem
1 sprig
thyme
a little
salt to taste
a little
sugar to counteract the acid taste of tomato
1 tablespoon worchester
sauce
10 drops tabasco
milled black pepper
2 tablespoons chopped
parsley
300 ml bechamel (white)
sauce
cheese - grated
paprika
toasted breadcrumbs

METHOD

1. Heat the
tomato and onion mix and add all the other ingredients
except the
fish, sauce, cheese and breadcrumbs

2. Cook the mixture slowly for 10 minutes and then add the chopped
raw fish and cook for a further 10 minutes

3. Make the bechamel (white)
sauce and add lots of grated cheese and
a little
paprika and then add to fish mixture

4. Place the mixture in an ovenproof dish, sprinkle with more grated
cheese, parsley and toasted breadcrumbs and bake for 20 minutes -
then
grill until brown and bubbling.

Serve with
rice and tossed french salad and
garlic bread!

Bon Appetit
Enjoy
Sally Paterson
Functions Officer - University of Natal - Durban -
South
Africa



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