Fine Cooking Magazine - November/December 2020

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

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.

(17 ratings) Read Reviews

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Oyster Mushrooms
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Halibut
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Reviews

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Reviews (17 reviews)

MiloD | 01/07/2021
Delicious and simple to make. WIll definitely become part of my menu planning.
Casio12 | 11/26/2018
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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What We're Cooking Now

Name: Braised Pacific Halibut with Leeks, Mushrooms, and Clams
Yield: 4 servings
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