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Recipe

Braised Pacific Halibut with Leeks, Mushrooms, and Clams

Scott Phillips

Servings: 4

The halibut’s smooth, buttery texture is accented here by the sharp brininess of the clams. Be sure not to overcook the halibut; its texture is best when the fish is just barely cooked through

Ingredients

  • 4 oz. (½ cup) unsalted butter
  • ½ lb. oyster or hen of the woods mushrooms, thinly sliced (about 4 cups)
  • 3 large leeks, white and light-green parts only, thinly sliced (about 4 cups)
  • Kosher salt and freshly ground black pepper
  • 3 cups lower-salt chicken broth
  • 4 skinless Pacific halibut fillets (about 4 oz. each)
  • 16 to 24 small clams, such as Manila or littlenecks, scrubbed
  • 1 Tbs. finely chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 125
      Sodium (mg): 460
      Carbohydrates (g): 17
      Fiber (g): 3
      Protein (g): 40

Preparation

  • Melt the butter over medium heat in an 11- or 12-inch straight-sided sauté pan with a lid. 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. 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 haven’t opened by this time.
  • Serve the fish in warmed shallow soup bowls, topped with leeks and mushrooms, surrounded by clams and broth, and sprinkled with chopped parsley.

To make it a complete meal, serve with a green side salad and Steamed Jasmine Rice.

Reviews

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Reviews

  • BoatCook | 03/29/2016

    We really enjoyed this dish. The leeks and mushrooms are a perfect compliment to the fish. Our grocery store was out of Halibut so we used Mahi Mahi. I think any thicker mild white fish would work well in the dish. The only complaint I would have is that the recipe recommends rice which we made. The rice diluted the dish and I would not recommend adding it. We did add crusty bread to go with the sauce which was very good. The recipe is a definite keeper and very quick to make.

  • Ambaa | 05/05/2014

    This is a wonderful recipe. I made it several times and it always works perfectly. It's even possible to reheat it the day after and it still turns out delicious.A bit expensive given the price of halibut but so worth it.

  • hjmuller | 09/28/2013

    This is amazing! The combination of halibut, mushrooms, clams, and leeks makes for a very nice flavor and texture profile.

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