Braising Fish

Braised Halibut with Clams, Mushrooms, and Leeks

I get so excited when I cook using my dutch oven.  Every time I use it, it makes me want to cook more and somehow the food just tastes that much better.  On Sunday, I made this recipe and it turned out so delicious! A couple of substitutions – I couldn’t find fresh halibut – so I had to use frozen.  I also added white wine in the broth, along with some low sodium chicken broth.

 These are all of the ingredients you need (4 servings):

• 2 cups of low sodium chicken broth
• 1 cup of white wine – dry white wine like Chardonnay or Sauvignon Blanc
• Salt & Pepper
• Parsley
• 1/2 cup of butter
• 2 pieces of Leeks, thinly sliced (white and light green parts only)
• 18 pieces of Littleneck Clams
• 1/2 lb. of Oyster mushrooms
• 4 pieces of Halibut (4oz. – 6oz. each)
• 3-4 cloves of garlic, thinly sliced

How to make:

 Melt the butter

 

 

 

 

 

Cook leeks, garlic, and mushrooms for until soft, about 8  minutes. Then add low sodium chicken broth and white wine, wait until it boils

 

 

 

 

Once the broth boils, put in the clams and arrange the fish on top, make sure there is enough room for the fish.  Wait until the broth boils again, then cover, and turn down heat to simmer.  This part will take around 12 minutes, on low to low medium heat.  Remove the lid, make sure that clams have opened up.  Serve immediately.

For this dish, I paired it with Chardonnay and brown jasmine rice as a side dish.  This meal is also great for leftovers.  The flavors from the broth will seep into the rice and the fish for lunch the next day.

Tips to keep Parsley fresh:

To keep Parsley fresh, put it in a little jar with water in it.  Store in fridge.  Your parsley will stay fresh for a week or two!

Tags: Broth, Chardonnay, Clam, Cook, Home, Leek, Parsley, Sauvignon blanc