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Seafood dishes

Explore 232 recipes, 1 project, 43 articles, 54 galleries, 605 videos, and more

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recipe

Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek. A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.

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recipe

This recipe is inspired by the one in Julia and Jacques Cooking at Home (copyright © Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.