Spoonful: Halibut (and cockles) in herb broth from Martha Stewart

Name: Spoonful: Halibut (and cockles) in herb broth from Martha Stewart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Coarse salt; 454 grams cockles or clams, scrubbed; 4 fillets Pacific halibut, striped bass, or Pacific cod fillets (about 1 1/2 pounds in total), skinned, bones removed; 14 grams dried porcini mushrooms; 79 milliliters extra virgin olive oil; 710 milliliters fish stock (I bought Kitchen Basics natural seafood stock (fish fumet) which is carried at Whole Foods and it worked just fine); 59 milliliters fresh basil leaves, plus 3 tablespoons finely chopped; 59 milliliters coarsely chopped fresh chives, plus 3 tablespoons finely chopped; 59 milliliters fresh flat-leaf parsley, plus 3 tablespoons finely chopped; 59 milliliters fresh tarragon leaves, plus 3 tablespoons finely chopped; 1 medium Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil and 1/2 teaspoon salt in a bowl; set aside; 2 servings Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain and finely chopped, set aside; 2 servings Freshly ground pepper; 2 servings This is a really simple but impressive-looking and tasting dish. It calls for cockles too but I skipped them this time. Wild halibut is so delicious right now it can easily stand on its own

You can never have too many main course recipes, so give Spoonful: Halibut (and cockles) in herb broth from Martha Stewart a try. One portion of this dish contains roughly 76g of protein, 42g of fat, and a total of 737 calories. This recipe serves 2. Head to the store and pick up basil leaves, pepper, tarragon leaves, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

This is a really simple but impressive-looking and tasting dish. It calls for cockles too but I skipped them this time. Wild halibut is so delicious right now it can easily stand on its own.

Ingredients you will need

Cockles

Halibut

Serves 41/2 ounce dried porcini mushrooms1/4 cup fresh basil leaves, plus 3 tablespoons finely chopped1/4 cup coarsely chopped fresh chives, plus 3 tablespoons finely chopped1/4 cup fresh tarragon leaves, plus 3 tablespoons finely chopped1/4 cup fresh flat-leaf parsley, plus 3 tablespoons finely chopped1/3 cup extra virgin olive oil

Ingredients you will need

Fresh Flat Leaf Parsley

Extra Virgin Olive Oil

Fresh Tarragon

Fresh Basil

Fresh Chives

Coarse salt3 cups fish stock (I bought Kitchen Basics' natural seafood stock (fish fumet) which is carried at Whole Foods and it worked just fine)1 pound cockles or clams, scrubbed4 Pacific halibut, striped bass, or Pacific cod fillets (about 1 1/2 pounds in total), skinned, bones removed

Ingredients you will need

Fish Stock

Striped Bass

Cod Fillets

Cockles

Halibut

Clams

Fish

Freshly ground pepper

Ingredients you will need

Ground Black Pepper

Cover mushrooms with boiling water.

Ingredients you will need

Mushrooms

Water

Let stand until softened, about 3 minutes.

Drain and finely chopped, set aside.Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil and 1/2 teaspoon salt in a medium bowl; set aside.Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover (keep heat on).Season both sides of fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Cockles

Herbs

Stock

Fish

Salt

Cooking Oil

Equipment you will use

Food Processor

Slotted Spoon

Bowl

Pot

Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 - 3 minutes per side (may be slightly longer if fillet is very thick). Using a slotted spatula, transfer fish to a plate, and cover.Bring stock to a boil.

Ingredients you will need

Stock

Fish

Equipment you will use

Spatula

Pour half the stock into food processor with herbs; puree (be careful with hot liquid).

Ingredients you will need

Herbs

Stock

Equipment you will use

Food Processor

Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs (I just pour the food processed mixture back into the original pot with the remaining stock through a sieve - saves a bowl to wash). Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.

Ingredients you will need

Cockles

Stock

Herbs

Fish

Equipment you will use

Bowl

Ladle

Sieve

Pot

Equipment

Ingredients

Servings:

2servings

Coarse salt 454grams

cockles or clams, scrubbed 4fillets

Pacific halibut, striped bass, or Pacific cod fillets (about 1 1/2 pounds in total), skinned, bones removed 14grams

dried porcini mushrooms 79milliliters

extra virgin olive oil 710milliliters

fish stock (I bought Kitchen Basics' natural seafood stock (fish fumet) which is carried at Whole Foods and it worked just fine)59milliliters

fresh basil leaves, plus 3 tablespoons finely chopped 59milliliters

coarsely chopped fresh chives, plus 3 tablespoons finely chopped 59milliliters

fresh flat-leaf parsley, plus 3 tablespoons finely chopped 59milliliters

fresh tarragon leaves, plus 3 tablespoons finely chopped 1medium

Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil and 1/2 teaspoon salt in a bowl; set aside 2servings

Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain and finely chopped, set aside 2servings

Freshly ground pepper 2servings

This is a really simple but impressive-looking and tasting dish. It calls for cockles too but I skipped them this time. Wild halibut is so delicious right now it can easily stand on its own

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Johnson Carneros Chardonnay. It has 4.6 out of 5 stars and a bottle costs about 23 dollars.