New This Month

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

Source: Martha Stewart Living, April/May 1993


  • 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)


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

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

Reviews Add a comment

  • nbrachishawca
    12 JUN, 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.