Halibut In Spiced Court Bouillon Recipes

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HALIBUT AU COURT BOUILLON



Halibut au Court Bouillon image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

3 cups dry white wine
6 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon olive oil
8 (4-ounce) pieces halibut fillet
2 teaspoons chopped fresh parsley leaves (wash and dry before chopping)
Garnish: lemon wedges

Steps:

  • In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

COURT BOUILLON (PRONOUNCED KOO-BEE-YON)



Court Bouillon (Pronounced Koo-Bee-Yon) image

Court Bouillon, which means 'short boil', is a French soup/stew normally made with firm, white fish, but many other kinds of fish may be used as well. I like to use flat fish fillets like catfish, sole, flounder, tuna, snapper and perch. Of course, the type of fish you use will determine the flavor of the dish. I've included two methods of preparation for this recipe. I often use perch and tuna together as in the first method, because the perch falls to pieces and thickens the soup and the tuna maintains its shape. Note: Sometimes I make a fish stock first from fish heads and bones I can get from the fish monger. This must be strained well through cheesecloth as your stock. Or, you may prefer a vegetable stock. You may also like the rich flavor of a roux, and I've given instructions for that in the traditional method.

Provided by Stella Mae

Categories     Tuna

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

3 large perch fillets, about 1 pound
3 large tuna fillets, about 1 pound
1 bunch celery, leaves and all, chopped
2 large tomatoes, peeled and chopped
2 large onions, chopped (I sometimes prefer shallots)
2 tablespoons garlic paste
3 tablespoons fresh basil, chopped (optional)
2 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon dried thyme leaves
2 bay leaves or 2 laurel leaves
Tabasco sauce (optional)
salt and pepper
1/4-1/2 cup sake or 1/4-1/2 cup white wine
6 -8 cups vegetable stock or 6 -8 cups water

Steps:

  • Quick and easy method -- Put all ingredients into a large soup pot and simmer over low heat.
  • It doesn't matter if the herbs are fresh or dried for this method. It takes about 1/2 hour to meld the flavors, but it's better to bring this rich soup/stew to a boil, then reduce the heat to simmer for at least 30 minutes.
  • Toward the end of the cooking time, add lemon juice or wine. It really enhances the flavors and helps to keep the fish firm and not discolored.
  • Serve the stew over hot rice in individual bowls.
  • Traditional method -- Use approximately 2 pounds of your favorite fish. In the New Orleans area, red snapper is usually the fish chosen. Sometimes catfish is chosen. But any fish is delicious!
  • In a cast iron skillet, make a roux by melting butter, then slowly stirring in flour until it becomes dark brown in color. Don't burn! The roux will thicken the stew and give it good flavor. Set aside.
  • In a large pot, place all other ingredients and slowly add the cooked roux to this mixture, stirring constantly until combined well and the soup is thickened. If you like, you may brown the onions in another skillet before adding to this mixture.
  • Bring to a boil, then reduce heat, cover and simmer for approximately ten to fifteen minutes or until fish flakes easily. Or, you may leave the pot uncovered and allow the stew to cook down a bit, depending upon your taste.
  • Adjust seasonings.
  • Serve the stew over hot rice in individual bowls.
  • NOTE: Here are different ways for preparing the fish.
  • FRESH WATER FISH -- saute in 1 tablespoon butter, then add to stock.
  • LOBSTER TAILS -- blanch or steam halfway, then run under the broiler to finish and keep them from toughening. Add to the completed stock.
  • CRAB AND SHRIMP -- Undercook and let finish cooking in the cooled stock to impart the best flavor.

Nutrition Facts : Calories 63.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 24.3, Sodium 70.1, Carbohydrate 9, Fiber 2.2, Sugar 4.1, Protein 6.7

HALIBUT POACHED IN LEMON-FENNEL COURT-BOUILLON



Halibut Poached in Lemon-Fennel Court-Bouillon image

Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1 pound small Yukon gold or red bliss potatoes, peeled
3 3/4 teaspoons coarse salt
10 cups water
1 bottle dry white wine, such as Chablis or Sauvignon Blanc
2 fennel bulbs, trimmed, cut lengthwise into 1/2-inch-thick wedges, fronds reserved
1 lemon, cut into 1/4-inch slices, plus 2 teaspoons fresh lemon juice
3 sprigs fresh flat-leaf parsley
1 bay leaf
1 medium leek, white and pale-green parts only, halved lengthwise and rinsed well
4 halibut fillets, skinned (each about 1 inch thick and 6 to 7 ounces)
2 tablespoons unsalted butter

Steps:

  • Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.
  • Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.
  • Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.
  • Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.
  • While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.
  • As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.

HALIBUT IN SPICED COURT BOUILLON



Halibut in Spiced Court Bouillon image

Categories     Fish     Poach     Quick & Easy     Halibut     Gourmet

Yield Serves 2

Number Of Ingredients 13

3/4 cup dry white wine
5 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 teaspoons ground coriander seeds
1 teaspoon black pepper
a pinch ground cloves
1 teaspoon salt
1 tablespoon olive oil
two 6-ounce pieces halibut fillet
2 teaspoons chopped fresh coriander leaves (wash and dry before chopping)
Garnish: lemon wedges

Steps:

  • In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

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