Recipe: Brennan's Redfish Court-Bouillon

BRENNAN'S REDFISH COURT-BOUILLON

"Court-bouillon is a generations-old flavored stock from France, used to poach seafood or meat. Creole cooks of New Orleans usually choose to poach a whole firm-fleshed fish, baking it in an intensely flavored thickened stock. This version is prepared on top of the stove, as opposed to in the oven."

1 tablespoon unsalted butter
8 medium-size garlic cloves, minced
1 large onion, cored and finely chopped
2 celery stalks, finely chopped
2 medium-size green sweet peppers, finely chopped
6 medium-size Creole tomatoes, finely chopped (other peak-of-season regional varieties also can be used)
2 1/2 cups fish fumet (a seasoned fish stock made with bones, mirepoix and seasonings)
Leaves from 5 sprigs of Italian flat-leaf parsley, finely chopped
Leaves from 4 sprigs of thyme, finely chopped
1 tablespoon plus 1/2 teaspoon kosher salt, divided use
1/2 teaspoon plus 1/4 teaspoon freshly ground black pepper, divided use
2 pounds redfish fillets, cut into 4-ounce pieces

Place a heavy nonreactive 4-quart saucepan over medium-high heat. Add the butter and garlic and cook just until the garlic starts to brown, about 7 minutes, stirring almost constantly.

Stir in the chopped onion, celery and sweet pepper. Cook until the onions are clear, about 5 minutes, stirring occasionally.

Add the tomatoes, fish stock, parsley, thyme, 1 tablespoon of kosher salt and 1/2 teaspoon pepper. Simmer 20 minutes.

Season the redfish pieces lightly, using a total of 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

After the vegetables have simmered 20 minutes, add the fish to the liquid. Let the court-bouillon return to a simmer, and continue simmering about 7 minutes more, until the fish pieces are just cooked through.

To test for doneness, transfer one piece of the fish to a plate and insert the tip of a thin-bladed knife into the thickest part of the fillet for approximately 10 seconds. Remove the knife and lay the tip against the inside of your wrist. If the tip feels hot against your skin, the fish is done.

SERVING SUGGESTION:
Serve the court-bouillon warm, with boiled rice or pasta, in a heated, shallow soup bowl. Serve bread for sopping up the sauce.

Source: Ralph Brennan's New Orleans Seafood Cookbook by Ralph Brennan with Gene Bourg