Braised Pacific Halibut With Leeks, Mushrooms, And Clams

Name: Braised Pacific Halibut With Leeks, Mushrooms, And Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 16 clams, such as Manila or littlenecks, scrubbed; 1 Tb finely chopped fresh flat-leaf parsley; 454 grams skinless Pacific halibut fillets (about each); 4 servings Kosher salt and freshly ground black pepper; 946 milliliters large leeks, white and light-green parts only, thinly sliced (about; 710 milliliters lower-salt chicken broth; 946 milliliters ½ lb. oyster or hen of the woods mushrooms, thinly sliced (about; 118 milliliters oz. unsalted butter

Braised Pacific Halibut With Leeks, Mushrooms, And Clams might be just the main course you are searching for. One serving contains 418 calories, 30g of protein, and 26g of fat. This gluten free and primal recipe serves 4. Head to the store and pick up butter, kosher salt and pepper, pacific halibut fillets, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt the butter over medium heat in an 11- or 12-inch straight-sided saut pan with a lid.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the mushrooms and leeks and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Leek

Add the broth, raise the heat to medium high, and bring to a boil. Season the halibut with salt and pepper. Nestle the fish and clams among the vegetables in the skillet. Bring the broth back to a boil, cover tightly, and reduce the heat to low. Cook gently until the fish is just cooked through and the clams have opened, about 7 minutes. If all of the clams are not open, remove the fish and the open clams and continue cooking until the remaining clams open, another 2 to 3 minutes. Discard any clams that havent opened by this time.

Ingredients you will need

Salt And Pepper

Vegetable

Halibut

Broth

Clams

Fish

Equipment you will use

Frying Pan

Serve the fish in warmed shallow soup bowls, topped with leeks and mushrooms, surrounded by clams and broth, and sprinkled with chopped parsley. Serving Suggestions To make it a complete meal, serve with a green side salad and Steamed Jasmine Rice.

Ingredients you will need

Jasmine Rice

Mushrooms

Parsley

Broth

Clams

Leek

Fish

Soup

Equipment you will use

Bowl

Calories

480, Fat

28, Fat Calories

250, Saturated Fat

15, Protein

40, Monounsaturated Fat

7, Carbohydrates

460, Cholesterol

125, Fiber

Photo: Scott Phillips

Rate this Recipe and View Reviews

17, Polyunsaturated Fat

5, Sodium

Equipment

Frying Pan

Bowl

Ingredients

Servings:

clams, such as Manila or littlenecks, scrubbed 1Tb

finely chopped fresh flat-leaf parsley 454grams

skinless Pacific halibut fillets (about each)4servings

Kosher salt and freshly ground black pepper 946milliliters

large leeks, white and light-green parts only, thinly sliced (about 710milliliters

lower-salt chicken broth 946milliliters

½ lb. oyster or hen of the woods mushrooms, thinly sliced (about 118milliliters

oz. unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.