This recipe uses court-bouillon, a flavorful broth often used to poach fish and seafood.
3 cups chopped leek
2 cups water
1 cup celery root
1 cup chopped celery
1 cup white wine (or rice wine vinegar ¼ cup & increase water to 2 ¾ cups)
1 cup low sodium, fat free chicken broth
6 garlic cloves, peeled
1 bay leaf
4 (6oz) halibut fillets, skinned
2 slices center-cut bacon
3 tbsp cider vinegar, divided
2 tsp maple syrup
1/4 tsp salt
1/8 tsp freshly ground black pepper
parsley sprigs (optional)
1. 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 into 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 fork or until desired degree of doneness. Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tbsp cooking liquid. Discard remaining cooking liquid.
2. 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 tbsp vinegar and mustard; cook 1 minute, string occasionally. Stir in 2 tbsp reserved cooking liquid, remaining 1 tbsp vinegar, syrup, and next 3 ingredients; cook 30 seconds, stirring occasionally. Stir in bacon.
3. Place about ¾ cup vegetable mixture in each of 4 shallow bowls top each with ¼ cup remaining cooking liquid. Place 1 fish fillet in each serving. Drizzle each serving with about 1 tbsp bacon mixture. Garnish with parsley sprigs, if desired.
Yield: 4 servings.