Entree: Guadeloupe – Southern Culinary Region – Court-Bouillon de Poisson (Aromatic Creole poaching broth for fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 6 cups (1.4 L) water
- 1 cup (240 ml) dry white wine
- 1 medium onion, about 6 oz (170 g), sliced
- 1 carrot, about 3 oz (85 g), sliced
- 2 stalks celery, about 2 oz (60 g), sliced
- 2 tomatoes, about 8 oz (225 g), chopped
- 3 cloves garlic, minced (about 9 g)
- 2 scallions (green onions), about 1.5 oz (45 g), chopped
- 1 small scotch bonnet or habanero pepper, pierced (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 6 whole black peppercorns
- 1 tsp (5 g) coarse salt, adjust to taste
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (15 g) chopped fresh parsley or chadon beni (culantro) for garnish
- 1 tbsp (15 ml) white rum (optional, to finish)

Instructions

1. In a large saucepan, heat the vegetable oil over medium heat. Add the onion, carrot, and celery and cook until softened, about 5–7 minutes. Add the garlic, scallions, and tomatoes and cook another 2–3 minutes to release aromas.
2. Pour in the water and white wine. Add the bay leaves, thyme, and black peppercorns. Stir in the salt and bring the mixture to a gentle simmer. If using, add the pierced scotch bonnet pepper whole to infuse heat without overwhelming.
3. Reduce heat and simmer the court-bouillon for 15–20 minutes to develop flavor. Taste and adjust seasoning; strain the broth through a fine sieve into a clean saucepan if you prefer a clear poaching liquid.
4. Bring the strained broth back to a gentle simmer. Add the fish fillets in a single layer, ensuring they are mostly covered by liquid. Poach the fillets gently until opaque and just cooked through, about 6–8 minutes depending on thickness.
5. Carefully lift the poached fillets from the broth onto warmed plates. Stir the lime juice into the remaining broth and, if desired, add the white rum and heat briefly without boiling.
6. Spoon the warm court-bouillon over the fish, scatter chopped parsley or culantro on top, and serve immediately with steamed rice or boiled provisions typical of Guadeloupe.