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.
Delicious and simple to make. WIll definitely become part of my menu planning.
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!
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