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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Bouillon Poisson (with optional Lalos-Okras)
(Fish Bouillon)
Air Mauritius
Air Mauritius News & Specials 


  1. 1 kg whole fish (cleaned and scaled)

  2. 2 medium onions finely chopped

  3. 1 can (450 grams) finely chopped tomatoes

  4. peanut oil to fry fish slices

  5. 1 tablespoon freshly crushed ginger

  6. 1 tablespoon freshly crushed garlic

  7. 1 tablespoon chopped thyme

  8. 2 tablespoon chopped coriander leaves

  9. 3 lemon slices 

  10. 3 curry leaves

  11. salt and pepper to taste

  12. hot water as required

  13. Optional: 10 small and tender okras with stems cut off (refer to photo)


bouillon poisson
bouillon poisson & lalos

Please note that all spoonful measures are flush spoonfuls.


  1. Clean the fish and cut into serve slices. Season with salt and pepper to taste.
  2. Deep fry fish slices and fish head(s) to a golden brown colour.
  3. Remove from pan and set aside.
  4. Remove all oil from pan, except for 3 tablespoons of oil.
  5. Heat oil to simmering point. Add chopped onions, thyme, 1 tablespoon coriander leaves, curry leaves, crushed ginger and garlic. Stir and allow to cook until onions become transparent.
  6. Add finely crushed tomatoes. Mix well and allow to simmer for 15 minutes or until sauce is cooked and well blended. Add salt and pepper to taste. You may add some hot water to adjust the sauce consistency and to prevent it from drying up.
  7. Add fish head(s) and mix well with the sauce. Cover and allow to simmer for 10 minutes. Add hot water in sufficient quantity to obtain a bouillon to your liking. Add the lemon slices, cover and allow to simmer for 20 minutes. taste and season with salt and pepper to taste.
  8. Optional: Add the okras (lalos) into the bouillon and allow to simmer until the okras are cooked.
  9. Add the fried fish slices and carefully stir the bouillon without breaking the okras and fish slices. Simmer for another 5 minutes.
  10. Carefully remove the fish pieces and place into a deep serving dish. Pour the bouillon into the dish and sprinkle with the finely chopped coriander leaves.
  11. Serve on a bed of rice and coriander tomato chutney.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.