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Halibut Poached in Fennel Broth

The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.

  • servings: 4

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, well washed, and thinly sliced
  • 6 fresh parsley stems
  • 8 whole black peppercorns
  • 1 teaspoon fennel seeds
  • 2 dried bay leaves
  • Salt
  • 1/2 cup white wine
  • 4 small red potatoes, scrubbed and thinly sliced
  • 4 halibut fillets, (about 8 ounces each)

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Cook until fillets are just opaque, 10 to 15 minutes (start checking after 7 minutes). Be careful not to overcook.

  4. Step 4

    Place a fillet in each of four shallow bowls. Divide vegetables among bowls, top with a little broth, and serve immediately.

Source
Martha Stewart Living, April/May 1993