Herring Rougail
(Le Rougail Z'hareng) Recipe

Origin: Reunion Period: Traditional

Ingredients:

1kg smoked, salted, herring
4 tomatoes, finely chopped
3 large onions, finely chopped
1 green bell pepper, finely chopped
chives

Herring Rougail
(Le Rougail Z'hareng) Preparation:

Method:

Add the herring to a pan of boiling water and cook for about 10 minutes to soften and remove the excess salt. Drain and when cool enough to be handled bone and flake the fish. Place the fish meat in a pan with 300ml water. Bring to a boil, reduce to a simmer and cook for about 3 minute before adding the onions and bell pepper.

Continue coking for 5 minutes then stir-in the tomatoes. Return to a simmer and continue cooking (uncovered), until the sauce has thickened (about 20 minutes) then serve on a bed of yellow rice, garnished with chopped chives.

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