Onion Bonito Broth
2 white onions, chopped
1 shallot, chopped
1 red onion, chopped
10 sprigs thyme
1 bay leaf
5 black peppercorns
1 cup Madeira
1 quart chicken stock
1 cup bonito flakes (dried smoked fish flakes/available at Asian markets)
Make the Broth: Slowly sweat all the vegetables with the peppercorns, thyme and bay leaf (about 30–45 minutes)
Add the Madeira and reduce by half.
Add the chicken stock and simmer for 45 minutes.
Add the bonito flakes and let steep off the heat for 20 minutes.
Strain to yield broth
4 hogfish filets (6 oz each)
8 Florida pink shrimp
3 baby bok choy, chopped
Poach the Hogfish: Poach the hogfish in the broth over medium heat for 3–4 minutes.
Add the chopped bok choy and 8 shrimp to the broth, reduce heat to a low simmer for 2 minutes.
Garnish with fresh chopped shiso or perilla (a cross between mint and basil) and 2 celery
photo by Mikah Kvidt
Poached Hogfish Recipe Compliments of Chef Ellis | 3RD & 3RD, Delray Beach | www.3RDand3RD.com