Bouillon Brèdes Chouchou & Poisson (Mauritian Clear Ginger Greens Soup with Seared Fish) – Authentic Mauritius Recipe

Ingredients for Bouillon Brèdes Chouchou & Poisson (Mauritian Clear Ginger Greens Soup with Seared Fish) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender greens (brèdes/bok choy or spinach), prepped into bite-sized pieces
• 1.5 cups seared fish fillet, washed and trimmed
• 1 cup clear ginger-garlic broth with rice
• 1 medium onion and 3 cloves garlic, finely minced with fresh grated ginger
• 1.5 tbsp traditional Mauritius seasoning (garlic, caramelized onion, lime wedge)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh grated ginger for 3–4 minutes until fragrant.
2. Stir in garlic, caramelized onion, lime wedge and toast for 45 seconds to release the essential oils of Mauritius's kitchen.
3. Add tender greens (brèdes/bok choy or spinach) and seared fish fillet, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in clear ginger-garlic broth with rice, adjust seasoning, and ladle steaming hot into deep bowls.