100 g of BONFOUTOU

4-5 fish filets (preferably sole)

1 onion

20 g of butter


2 spring onions

2 MAGGI stock cubes

1 slice of lemon

salt (if needed)

500 cl of water

Poach the fish filets in a broth consisting of the spring onions, 1 onion, 1 MAGGI stock cube, 1 slice of lemon, pepper,
When cooked, remove the fish and strain the broth, Use this broth for making a foto bread with the BONFOUTOU, Open the bread and introduce the fish, Close the bread firmly,
Make decorations with a knife blade, Sprinkle the tops with butter and bread crumbs, Place in the oven for 15 minutes, thermostat 8/9, to bake the tops au gratin, Serve with a sauce of your choice (tomato, eggplant, etc...).
Suggestion: Try placing the foto bread on a bed of tomato sauce before being put in the oven.

Serves 4.


preparation time : 35 minutes


country : Ivory Coast

course : main dish


source :