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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


  • 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


  • 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.


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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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