Cod with Coconut Broth, Lime and Chilies
8 ounces cod bones
Half a leek, well-washed and cut in half lengthwise
2 sprigs parsley
2 celery stalks
Water to cover
Oil, to sweat vegetables
1 bulb fennel, thinly sliced
Half a white onion, thinly sliced
Corn kernels, cut from 1 ear of corn
2 ounces white wine
6 ounces coconut milk
3 ounces clam juice
4 ounces fish fumet
Half a jalapeño
1 teaspoon brown sugar
8 to 10 ounce cod, skinned and cut into large cubes
Juice of half a lime, or to taste
1. Simmer the fumet ingredients for 10 to 30 minutes. Strain out solids. Measure out 4 ounces fish fumet; reserve.
2. In a saucepan, sweat the fennel, leek and onion in oil for 5 to 10 minutes, or until soft. Add corn; cook for another 1 to 2 minutes.
3. Add wine; reduce to au sec, i.e., cook until the liquid has nearly evaporated. Add coconut milk, clam juice, 4 ounces fish fumet, jalapeño and sugar; simmer 10 minutes.
4. Add fish; cook for 6 to 10 minutes, or until desired doneness. Finish with lime juice, salt and pepper to taste.
-- Kristen Kish, "Top Chef: Last Chance Kitchen"