Paprika Oil (or Annatto)
- In a small saucepan, gently heat all the ingredients until the oil turns red. Remove from the heat and let steep for 10 minutes. Pass through a fine sieve. Set aside.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a large ovenproof non-stick skillet, brown the fish in 30 ml (2 tablespoons) of paprika oil (or annatto). Season with salt and pepper. Set aside on a plate.
- In the same skillet, soften the shallots, green onions, and garlic. Add oil, as needed. Add the cherry tomatoes, tomato paste, and lime juice. Cook for 3 minutes while stirring. Add the broth, fish, lime, thyme, bay leaf, and pepper. Season with salt and pepper. Bake for 10 to 15 minutes depending on the thickness of the fillets.
- Sprinkle the fish with the herbs. Serve over long grain rice.
This dish is called court bouillon or macadam in the Caribbean. It has nothing to do with the French-style broth that is just water with aromatics, in which fish is poached. It is more a sauce dish.
Good to know Do not prick the habanero pepper, otherwise the extreme spiciness will spread through the broth.
Annatto: a fun and unknown spice Formerly used as a dye, annatto seeds are quite unknown in our society. Popular in the Caribbean, Mexico and the Philippines, the red terracotta coloured seed native of South America colours fish dishes, rice, sauces and oils of a beautiful orange colour. Some cheeses like chedddar, Edam or Munster also owe their colour to annatto. Annatto seeds are available in South American or Asian grocery stores.