Halibut In Pernod Broth With Fennel And Asparagus

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Fennel bulb - trimmed, and
		Thinly sliced
4		Slender asparagus - cut diagonally
		Into 1" pieces
6		Baby carrots - peeled, and
		Cut diagonally into 1/4"-thick ovals
4		Shallots - thinly sliced
		= (abt 1/2 cup)
2 cups	474ml	Bottled clam juice
1/4 cup	59ml	Pernod
		= (or other anise-flavored liqueur)
4		Fresh basil sprigs
4		Fresh dill sprigs
4		Fresh tarragon sprigs
4		Halibut fillets - (5 to 6 oz ea)
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Chilled butter

Recipe Instructions

Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; saute until crisp-tender, about 5 minutes. Transfer vegetables to bowl.

Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes.

Using slotted spoon, transfer fish to large shallow soup bowls. Return vegetables to skillet. Add lemon juice and butter; stir until butter melts. Season with salt and pepper. Spoon warm vegetables and broth over fish.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.