A recipe for Halibut Court-Bouillon
Serves 2-3- can double recipe
- 2 T olive oil
- 1/2 onion- fine dice
- 4-5 cloves garlic- finely diced
- 1 stalk celery- finely diced
- 1 red pepper- finely diced
- 1 c dry white wine
- 1 15 oz can tomatoes- diced
- 1 15 oz can seafood stock- see photo below
- 5-6 stalks fresh thyme
- 5-6 sprigs fresh Italian parsley
- Salt and pepper to taste
- 1 pound halibut fillets- leave skin on and cut into 4-5 oz portions
- Creole seasoning-1 tsp or so to season the fish
Season the fish fillets with the Creole seasoning and set aside. Put the olive oil in a Dutch oven or heavy pan over medium heat and cook the onions until golden and translucent- about 5-6 minutes. Add the garlic and stir- do not let the garlic brown or it will become bitter. Now add the celery and red pepper- stir and cook until softened- about 3-4 minutes. Add the wine all at once, raise the heat to medium high and cook until the wine has reduced and does not taste too strong of alcohol- 2 minutes or so. Now add the tomatoes, seafood stock, and fresh herbs. Salt and pepper to taste and reduce heat to a simmer for 20 minutes to let the flavors meld.
Nestle the halibut fillets in the broth, cover and cook for about 6-7 minutes depending on the thickness. Check for doneness being careful not to overcook- you do not want the center to be opaque or they are overdone. Remove the pot from heat and serve in warmed bowls over rice. Have crusty bread available to soak up the stock also.
If cooking ahead of time- make the stock and remove from heat, refrigerate until time to cook. Then bring to simmer, prepare the fish, and then poach the fish. If doubling recipe, may need to use two pots so the fish is cooked in a single layer.