New This Month

Poached Halibut with Vegetables a la Paysanne

  • Servings: 4


  • 3/4 cup homemade chicken stock, or canned low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/2 onion, finely chopped
  • 1 carrot, peeled and thinly sliced into rounds
  • 2 ribs celery, thinly sliced crosswise
  • 2 Yukon gold potatoes, peeled, thinly sliced crosswise, and quartered
  • Coarse salt
  • 4 3 1/2-ounce halibut steaks, 1/2-inch thick


  1. In a medium saucepan, combine chicken stock, 3/4 cup water, and 3 tablespoons butter. Add onion, carrot, celery, and potatoes; cook over medium-low heat until tender and most liquid is absorbed. Season with salt.

  2. In an 8- to 10-inch skillet, bring 1/2 cup water and remaining 1 tablespoon butter to a simmer. Season halibut on both sides with salt. Place halibut in poaching liquid; cook until just well done, 3 to 5 minutes. Using a slotted spatula, transfer halibut to plate, and serve with vegetables.

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