A créole style dish with influences from the Indian Ocean, my cod and tomato stew is packed with spices and ready in under 40 minutes.
What is “Rougail”?
My cod and tomato stew draws inspiration from the famous Rougail Saucisse, a beloved Creole dish from Réunion, a French island in the Indian Ocean. In France, I’ve had the opportunity to taste this iconic version, made with smoked sausage simmered in a rich, spiced tomato sauce. But rougail isn’t just about sausage…the name actually refers to the vibrant sauce itself, which builds its flavor on tomatoes, onions, and a distinctive blend of spices like paprika, ginger, turmeric, and chili.
Across the Indian Ocean, from Mauritius to Seychelles and Madagascar, rougail takes on many forms, made with salted fish, shrimp, or even vegetarian ingredients. Inspired by these variations, I wanted to create my own take using fresh cod.
A Closer Look at the Ingredients for My Cod and Tomato Stew
- Cod loin: I like to use chunks of cod loin for this recipe. You can also use haddock, halibut, or another firm and mild white fish that will hold its shape in the sauce and let the spices shine through. It’s important to use a thick cut of fish, rather than a fillet.
- Tomatoes: Finely chopped canned tomatoes (“polpa”) form the base of this stew. Tomato paste adds concentrated richness and umami that enhance the overall intensity of the sauce. I use the Mutti brand, which offers 100% Italian tomatoes harvested at peak ripeness with minimal processing.
- Aromatics: Onion, fresh garlic, and fresh ginger add depth and fragrance. The onions melt in your mouth, add texture, and absorb the delicious homemade spice blend perfectly.
- Homemade spice blend: A mix of cumin seeds, ground turmeric, ground coriander, ground fenugreek, ground cardamom, paprika, and red pepper flakes give the dish its bold flavor and are inspired from the rougails served in the Indian Ocean region.
- Herbs: Bay leaves, fresh thyme, and a handful of fresh, flat leaf parsley add flavor and freshness to this dish. You may also use fresh coriander instead of parsley.
- Olive oil: For sautéing the aromatics and marinating the fish.
- Lime: Lime is used to marinate the cod before cooking. A squeeze of fresh lime juice is also added right before eating the dish to brighten up the flavors.
- Chilies: Depending on your spice tolerance and preferences, you may decide to add a whole chili pepper of choice to your sauce for the last few minutes of cooking. This is a great way to infuse gentle heat and aroma without overwhelming the dish. Rougail is traditionally quite spicy, but I prefer to highlight the dish’s other spices and herbs. I tend to omit fresh chilies and instead use red pepper flakes.
How to Make My Cod and Tomato Stew (Plus Tips and Tricks)
Marinate and bake the cod
Cut the fish into large, similarly sized chunks. The chunks will shrink during cooking due to moisture evaporation. In a small bowl, mix ground turmeric, ground coriander, lime juice, salt, and olive oil to create a marinade. Coat each piece of fish evenly, then place them on a lined baking sheet.
Preheat your oven to 400°F/205°C (375°F/190°C if using a fan/convection setting). While the oven is preheating, marinate your fish at room temperature. Do not marinate the fish for longer than 20 minutes. Because lime juice is acidic, extended exposure can “cook” the fish (similar to ceviche), breaking down the delicate flesh and making it mushy. Bake the fish in the middle of your oven, in a single layer, for 10 to 15 minutes, or until fully cooked through. You’re done cooking the fish once it reaches an internal temperature of 135–140°F/57-60°C (it will finish cooking off heat to reach 145°F/63°C). Visually, it will be white in the center and flake easily with a fork.
Meanwhile, prepare the flavorful red sauce
While the oven is heating and the fish is marinating, prepare the sauce. Dice the onion, press the garlic cloves, and grate the fresh ginger.
Heat olive oil in a sauté pan over medium-low heat and add the onions with a pinch of salt. Adding salt to onions helps them release moisture and cook gently, encouraging them to soften and sweat rather than brown. Cook for about 10 minutes, until softened, mixing often to prevent burning. Then, stir in the garlic, ginger, cumin seeds, and tomato paste. Cook for about 5 minutes, stirring frequently. As the moisture cooks off, the tomato paste begins to caramelize. This browning (the Maillard reaction) builds deeper, sweeter, and more complex flavors in the dish.
Next, add the tomato polpa, ground spices, bay leaf, and thyme branches. Season with salt and pepper, then cover and let it simmer gently on very low heat for 10 minutes, mixing occasionally.
Serve and enjoy!
To serve, spoon the sauce onto your plate and place the fish chunks on top. Finish with a squeeze of fresh lime juice and a sprinkle of chopped flat-leaf parsley.
I love serving this cod and tomato stew with orzo and sautéed peppers for a balanced meal.
Vibrant Cod and Tomato Stew (Inspired by “Rougail”)
Equipment
- 1 sheet pan or oven-proof dish
- 1 sauté pan or shallow casserole dish with a lid
Ingredients
Fish marinade
- 2½ lbs cod loin without skin (1.2 kg)
- 1½ tsp ground turmeric
- 3⁄4 tsp ground coriander
- 1½ tsp tomato paste
- 1½ limes (juiced)
- 1½ Tbl olive oil
- salt to taste
Rougail sauce
- 4 small yellow onions (2 large, diced)
- ¼ cup olive oil (60 ml)
- 8 garlic cloves (pressed)
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 2 tsp tomato paste
- 28 oz polpa/crushed tomatoes (800g)
- 2 tsp ground turmeric
- 2 tsp ground smoked paprika
- ½ tsp ground coriander
- ½ tsp ground fenugreek
- ½ tsp ground cardamom
- ½ tsp red pepper flakes (for mild spice )
- 2 bay leaves (fresh or dried)
- a few branches of fresh thyme
- a few branches of fresh parsley (for serving)
- ½ lime (for serving)
Instructions
- Cut the fish into large, similarly sized chunks. In a small bowl, mix all of the ingredients for the marinade together. Coat each of piece of fish on all sides and place on a lined baking sheet in a single layer. While the fish is marinating, preheat your oven to 400°F/205°C conventional setting (375°F/190°C if using a fan/convection setting).
- While the oven is heating and the fish is marinating, start cooking the sauce. Dice the onions. Heat olive oil in a sauté pan over medium-low heat, add the onions, and a pinch of salt. Cook for about 10 minutes, until softened, mixing often to prevent burning.
- Once the onions are softened, your oven should be pre-heated. Bake the fish in the middle rack of the oven for 10 to 15 minutes, or until fully cooked through (internal temperature of 140°F/60°C, or white inside and flakey when forked). Remove from the oven and reserve.
- While the fish is cooking, add the pressed garlic, grated ginger, cumin seeds, and tomato paste to the onions. Cook for about 5 minutes, stirring frequently.
- Add the tomato polpa, ground spices (turmeric, coriander, red pepper flakes, cardamom, fenugreek, paprika), bay leaf, and thyme branches. Season with salt and pepper, then cover and let simmer gently on very low heat for 10 minutes, mixing occasionally. Taste and adjust salt, pepper, and spice level.
- To serve, spoon the sauce onto your plate and place the fish chunks on top. Finish with a squeeze of fresh lime juice and a sprinkle of chopped flat-leaf parsley. I like to serve this dish with rice and sautéed peppers.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.