Entree: Guadeloupe – Northern Culinary Region – Court-Bouillon de Poisson (Aromatic Caribbean poaching broth used to gently cook firm fish, flavoured with vegetables, herbs, and an acidic element)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
18 min
Total
38 min
Ingredients
- 4 firm white fish fillets (such as snapper or grouper), approx. 6 oz (170 g) each
- 6 cups (1440 ml) water
- 1 cup (240 ml) dry white wine or additional water
- 1 medium onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 scotch bonnet or habanero pepper, left whole for mild heat or halved for medium heat (optional)
- 2 bay leaves
- 6 sprigs fresh thyme or 1 tbsp (3 g) dried thyme
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (15 ml) white vinegar or 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) fresh parsley or cilantro, chopped
Instructions
1. In a large shallow pan or pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrot and sauté until softened but not browned, about 4–5 minutes.
2. Add the chopped tomato, thyme, bay leaves, and peppercorns and cook for 2 minutes to release aromas.
3. Pour in the water and wine, bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes to concentrate the flavors.
4. Stir in the vinegar or lime juice and salt. Taste and adjust acidity and seasoning; the broth should be aromatic and slightly tangy.
5. Reduce heat to a bare simmer. Carefully add the fish fillets in a single layer so they are mostly submerged. Cover and poach gently until the fish is just opaque and flakes easily, about 6–8 minutes depending on thickness.
6. Remove fish with a slotted spatula to warmed plates. Strain the court-bouillon if desired and spoon some broth and vegetables over the fillets.
7. Sprinkle chopped parsley or cilantro over the fish and serve immediately with steamed rice, boiled provision, or fried plantains.
