Braised Pacific Halibut with Leeks, Mushrooms, and Clams recipe
Test Kitchen Approved

Braised Pacific Halibut with Leeks, Mushrooms, and Clams

by Jay Weinstein
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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 throughServes four.

Quick
ingredient discovery
Ingredients oyster mushrooms hen of the woods mushrooms halibut more more
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

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.

nutrition information (per serving):
Calories (kcal): 480; Fat (kcal): 28; Fat Calories (g): 250; Saturated Fat (g): 15; Protein (g): 40; Monounsaturated Fat (g): 7; Carbohydrates (g): 17; Polyunsaturated Fat (g): 2.5; Sodium (mg): 460; Cholesterol (mg): 125; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 101, pp. 74
September 3, 2009

user reviews

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Star Star Star Star Star by HueLien, 12/24/2009I created this dish with littleneck clams only and a mixture of mushrooms because they were what I had in the pantry. I served it over linguine and it was delish. I cut the butter in half and that was plenty to give the broth a sublime richness. Plus, did not feel as guilty slurping it up!
Star Star Star Star Star by cdlane25, 12/12/2009Excellent soup for a cold day, served with fresh steamed rice.
Star Star Star Star Star by kpesh, 10/12/2009Excellent! Served with a scoop of Jasmine rice!!

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