By Casa de Suna
Published Jan 07
An eternally versatile white fish, there are lots of delicious ways to enjoy halibut–but have you tried it with a homemade buttered broth?
Our version takes things to the next level, melding the earthy and sweet flavors of saffron and anise-forward Pernod. Pro tip: our recipe also calls for fish stock, which you should get from your local fishmonger if you can. If not, opt for a salt-free chicken broth instead of store-bought tinned fish stock.
Shop This Article
How to Make It
Difficulty: Easy
Overall Time: 45 min
Prep Time: 25 min
Cook Time: 20 min
Serves: 4
INGREDIENTS
Fennel Salad
- ½ fennel bulb, trimmed
- 1 ½ tsp fresh lemon juice
- ⅛ tsp kosher salt
Poached Halibut
- 4 fillets (6 oz / 170 g each) skinless center-cut Halibut, about 1-inch thick
- 1 tsp kosher salt, divided, plus extra if needed
- ¼ cup unsalted butter, cubed, divided
- 2 large shallots, peeled and thinly sliced
- 2 garlic cloves, peeled and thinly sliced
- Freshly ground black pepper, to taste
- 2 tbsp Pernod liqueur
- 2 cups no-salt fish or chicken stock
- ¼ tsp saffron threads
- 1 tbsp torn tarragon leaves
- 1 tbsp finely chopped chives
- Crusty bread, for serving
INSTRUCTIONS
- For the fennel salad, cut fennel through the core in half. Thinly slice on a mandolin, then transfer to a medium bowl. Add lemon and salt, tossing to combine. Refrigerate while preparing fish.
- For the fish, season halibut with ¾ tsp salt. Set aside.
- Melt 2 tbsp butter in a large Dutch oven set over medium heat. Add shallots and garlic. Season with remaining ¼ tsp salt and fresh pepper. Cook, stirring occasionally, until shallots are soft, about 3 to 4 minutes. Add Pernod and cook, stirring often, for 1 minute. Stir in stock and saffron. Increase heat to medium-high and bring to a gentle boil. Add fish to pot, skin-side down, then immediately reduce heat to low. Cover with a lid and cook, undisturbed, until fish is firm and opaque, approximately 10 to 14 minutes.
- Place a fine-mesh sieve over a large liquid measuring cup and set aside.
- Carefully lift halibut to a plate and cover loosely with foil to keep warm. Increase heat to medium-high and return broth to a gentle boil. Continue cooking until lightly reduced, about 2 minutes. Whisk in remaining 2 tbsp butter until fully melted and combined. Adjust seasoning, if needed. Strain broth through prepared sieve.
- Divide broth among 4 bowls, then top each with a halibut fillet. Season with fresh black pepper. Sprinkle over fennel salad and herbs. Serve immediately with crusty bread.
10017
10016
