Reviews (1) Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 06/12/2016 This is one of those recipes that makes you question the meaning of life. All that time, all those ingredients, all that effort - hell, all that wonderful halibut - and you sort of wind up with this pathetic, miserable, Dickensian gruel. And to add insult to injury, all those wasted vegetables have been rendered utterly inedible. I have plans for a fish soup, so I kept some of the stock, but I have little hope. I should have consulted Len Deighton, he'd know how to make a piece of halibut sing.
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Gallery Halibut Poached in Fennel Broth Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 carrots, peeled and cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 1 bulb fennel, thinly sliced 3 leeks, halved lengthwise, thoroughly cleaned, and thinly sliced 6 parsley stems 8 whole black peppercorns 1 teaspoon fennel seeds 2 bay leaves Salt 1/2 cup white wine 4 small red potatoes, scrubbed and thinly sliced 4 halibut fillets, (about 8 ounces each)
Gallery Halibut Poached in Fennel Broth
Recipe Summary Servings: 4
Gallery
Halibut Poached in Fennel Broth
Halibut Poached in Fennel Broth
Halibut Poached in Fennel Broth
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 carrots, peeled and cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 1 bulb fennel, thinly sliced 3 leeks, halved lengthwise, thoroughly cleaned, and thinly sliced 6 parsley stems 8 whole black peppercorns 1 teaspoon fennel seeds 2 bay leaves Salt 1/2 cup white wine 4 small red potatoes, scrubbed and thinly sliced 4 halibut fillets, (about 8 ounces each)
Directions
In a large, wide saucepan, combine carrots, celery, half the fennel, leeks, parsley stems, peppercorns, fennel seeds, bay leaves, salt, wine, and 4 cups water, and bring to a boil. Lower heat, and simmer, covered, for 25 minutes. Strain, reserving liquid and discarding solids.
Return liquid to pan; simmer for 5 minutes over medium heat. Add potatoes and remaining fennel to the broth. Simmer for 5 minutes. Add halibut fillets, and cover. If liquid does not cover fish, add water until it does. Turn heat down to lowest setting.
Cook until fillets are just opaque, 10 to 15 minutes (start checking after 7 minutes). Be careful not to overcook.
Place a fillet in each of four shallow bowls. Divide vegetables among bowls, top with a little broth, and serve immediately.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/12/2016 This is one of those recipes that makes you question the meaning of life. All that time, all those ingredients, all that effort - hell, all that wonderful halibut - and you sort of wind up with this pathetic, miserable, Dickensian gruel. And to add insult to injury, all those wasted vegetables have been rendered utterly inedible. I have plans for a fish soup, so I kept some of the stock, but I have little hope. I should have consulted Len Deighton, he'd know how to make a piece of halibut sing.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/12/2016 This is one of those recipes that makes you question the meaning of life. All that time, all those ingredients, all that effort - hell, all that wonderful halibut - and you sort of wind up with this pathetic, miserable, Dickensian gruel. And to add insult to injury, all those wasted vegetables have been rendered utterly inedible. I have plans for a fish soup, so I kept some of the stock, but I have little hope. I should have consulted Len Deighton, he'd know how to make a piece of halibut sing.Martha Stewart Member
Rating: Unrated 06/12/2016
This is one of those recipes that makes you question the meaning of life. All that time, all those ingredients, all that effort - hell, all that wonderful halibut - and you sort of wind up with this pathetic, miserable, Dickensian gruel. And to add insult to injury, all those wasted vegetables have been rendered utterly inedible. I have plans for a fish soup, so I kept some of the stock, but I have little hope. I should have consulted Len Deighton, he’d know how to make a piece of halibut sing.
Rating: Unrated
All Reviews for Halibut Poached in Fennel Broth
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Halibut Poached in Fennel Broth
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
