Use This Fish Recipe When You Want to Impress Someone | America's Test Kitchen

halibut

🥗Healthier: cod

💰Cheaper: pollock

Cod is lower in fat while pollock is more affordable.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol; chicken broth is cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is a cost-effective substitute.

Prepare the fish stock by simmering fish bones with water for 30 minutes, then strain.

In a large pot, heat olive oil over medium heat and sauté chopped leeks, carrots, celery, and onion until softened, about 5-7 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Pour in white wine and reduce by half, about 3-4 minutes.

Add the strained fish stock, bay leaves, thyme, and parsley to the pot; season with salt and black pepper.

Bring the mixture to a gentle simmer.

Carefully add the halibut fillets to the simmering broth; poach for 8-10 minutes until cooked through and opaque.

Remove the halibut and set aside, keeping warm.

Increase the heat and reduce the broth slightly for 5 minutes if desired.

Serve the halibut in bowls, ladling the broth and vegetables over each portion.

Garnish with fresh parsley and tarragon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens