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Halibut, Sweet Pea, And Fines Herbes Stew

Healthycooking's picture
Ingredients
  Dry white wine 2 Cup (32 tbs)
  Homemade vegetable broth/Low sodium vegetable broth made from bouillon cubes /homemade fish or chicken broth /low-sodium canned (chicken) broth 6 Cup (96 tbs)
  Kosher salt 1 Pinch (good pinch, optional)
  Ground red pepper To Taste (a few grinds, cayenne)
  Baby new potatoes 8 Ounce, skin on, washed (8 nos.)
  Sweet peas 2 Cup (32 tbs), shelled (Baby)
  Halibut fillets 24 Ounce, trimmed of skin and fat (4 fillets, 6 ounce each)
  Fresh chives 2 Tablespoon, snipped
  Fresh tarragon leaves 3 Tablespoon
  Flat leaf parsley 1 Tablespoon, chopped
  Chervil sprigs 1 Cup (16 tbs) (small stems attached)
Directions

MAKING
1. In a saucepan, combine the white wine along with the broth, and cook for 20 minutes
2. In a skillet, strain through a sieve, a double thickness of cheesecloth, or a paper coffee filter, season to taste with salt and cayenne pepper.
3. Meanwhile, on a saucepan, steam the potatoes in a steaming basket, boil water rapidly and cook for 15 minutes. Take out the potatoes from the basket, and set aside to cool. Take the potatoes and peel it, also cut into large dice pieces.
4. In a steamer, place the diced potatoes and add the peas, cook for 4 minutes
5. Meanwhile let the peas cook, but take the broth over medium heat, while simmering, add the fillets and cook for 6 minutes
6. In a pan, add the chives, tarragon, and parsley, combine by stirring, add the potatoes and peas and finally remove the pan from the heat
7. On a serving platter, place the halibut, and spoon the potatoes and peas around the fish, then spoon the broth over the halibut and top with chervil

SERVING
8. Serve immediately with rice, cooked vegetables or salads

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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