This recipe uses court-bouillon, a flavorful broth often employed to poach fish and seafood. You can prepare the broth up to three days ahead, strain it, and reheat just before cooking the fish. Reheat the vegetable mixture by cooking it in the broth for a minute or two just before serving.
3 cups chopped leek
2 cups water
1 cup chopped carrot
1 cup chopped celery
1 cup white wine
1 cup low-sodium, fat-free chicken broth
6 garlic cloves, peeled
1 bay leaf
4 (6-ounce) halibut fillets, skinned
2 slices center-cut bacon
3 tablespoons finely chopped shallots
3 tablespoons red wine vinegar, divided
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (1/2-ounce) slices French bread, toasted
Parsley sprigs (optional)
How to Make It
Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer. Add fish to pan. Cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tablespoons cooking liquid. Discard remaining cooking liquid.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 1 minute or until tender, stirring constantly. Stir in 2 tablespoons vinegar and mustard; cook 1 minute, stirring occasionally. Stir in 2 tablespoons reserved cooking liquid, remaining 1 tablespoon vinegar, syrup, oil, salt, and pepper; cook 30 seconds, stirring occasionally. Stir in bacon.
Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with 1/4 cup remaining cooking liquid. Place 1 bread slice and 1 fish fillet in each serving. Drizzle each serving with about 1 tablespoon bacon mixture. Garnish with parsley sprigs, if desired.
Probably the best recipe in existence of food.
Had to a try a different take last night. Had no chicken broth ,out of white wine,go figure, so I used two tablespoons of concentrated chicken stock. Added a cup of coconut milk and 1/2 teaspoon cayenne.Tasted fantastic.
With the bacon dressing, out of red whine vinegar so i/2 teaspoon balsamic, 1/8 tea of maple pepper ant a few shitaki mushrooms cooked in melted butter and chopped fine.Sometimes you just have to improvise. Just as good as the original.
I followed the recipe to the tee and it was wonderful! Fish was moist and flavorful and the toast was a great sponge for the yummy broth and veggies. The bacon vinaigrette was what made this dish, a perfect blend of tart and sweet! Everyone raved about the flavors. Will make this again and again!
I adore this recipe and every time I make it, I love it even more. It's easy enough to do on a weeknight and elegant enough to do for company. I do add a little extra garlic and wine to the poaching sauce, but really... can you have too much garlic and wine? It's wonderfully light but comforting and doesn't require other dishes to make it whole. Lovely!
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