Rating: 3.8 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, April/May 1993

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Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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Reviews (1)

10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
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.