Entree: Guadeloupe – National Cuisine – Court-Bouillon de Poisson (Creole-style aromatic poaching broth for fish, here served as poached fish in a spiced aromatic broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) firm white fish fillets (e.g., snapper or grouper), approx. 2 fillets
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 2 cloves garlic, minced
- 1 green bell pepper, about 6 oz (170 g), seeded and sliced
- 1 small scotch bonnet pepper, seeded and left whole (for mild heat) or halved for more heat
- 2 medium tomatoes, about 10 oz (285 g), chopped
- 1 stalk celery, about 1.5 oz (45 g), sliced
- 1 cup (240 ml) dry white wine (or additional fish stock)
- 4 cups (960 ml) fish stock or water
- 2 tbsp (30 ml) white vinegar or 2 tbsp (30 ml) lime juice
- 2 bay leaves
- 1 tsp (5 g) dried thyme (or 1 tbsp/15 ml fresh thyme)
- 1/2 tsp (2.5 g) ground allspice (piment de la Jamaïque)
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or chives
- 2 tbsp (30 ml) unsalted butter (optional, to finish)

Instructions

1. In a large sauté pan or shallow pot, heat the vegetable oil over medium heat. Add the sliced onion, bell pepper, celery, and garlic and cook until softened, about 5–7 minutes.
2. Add the chopped tomatoes and cook until they break down and release juices, about 5 minutes.
3. Pour in the white wine and deglaze the pan, scraping up any browned bits, then add the fish stock (or water), vinegar or lime juice, bay leaves, thyme, and allspice. Bring to a simmer and cook gently for 10 minutes to marry the flavors.
4. Taste the court-bouillon and season with salt and pepper. If using a whole scotch bonnet, add it to the broth now; remove it before serving for milder heat.
5. Reduce the heat so the broth is at a gentle simmer. Carefully place the fish fillets into the simmering broth, making sure they are mostly submerged.
6. Poach the fish gently until opaque and just cooked through, about 6–10 minutes depending on thickness.
7. Remove the fish to a warm serving platter. If desired, swirl the butter into the simmering broth to enrich it, then spoon the broth and vegetables over the fish.
8. Sprinkle with chopped parsley or chives and serve immediately with steamed rice or boiled provisions.