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
To make it a complete meal, serve with a green side salad and Steamed Jasmine Rice.
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This really is a wonderful dish. Being a few days after Thanksgiving, I was looking for something light and "Brothy" yet savory and satisfying. We love all of the ingredients in this recipe so I decided to make it. It was delicious - everything I wanted it to be. The broth is rich and flavorful and the mushrooms and leeks really do blend well with the fish. The only change I made was to add about a half cup of Pinot Gris and reduce it by half before I added the chicken stock. The steamed jasmine rice was a delicious addition to the dish. The steaming method was so simple and the rice was fluffy and light. I don't think I'll ever boil rice again! An added bonus to this one is that clean up is a breeze - one pan and the steamer (from the rice) - that was it!
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.
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.
This is amazing! The combination of halibut, mushrooms, clams, and leeks makes for a very nice flavor and texture profile.
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