Halibut Stew with Red Wine Sauce

  • 40 mins
  • 17 ingredients

Ingredients

  • 2 tbs unsalted butter
  • 1/2 lb mushrooms, quarered
  • 1/2 cup onion, minced
  • 1/4 cup shallots, minced
  • 1/4 cup carrots, peeled and minced
  • 1/4 cup celery, miinced
  • 3 cloves garlic, minced
  • 1 tbs fresh thyme, chopped or 2 tsp dried
  • 1 bay leaf
  • 2 tbs flour
  • 1 1/2 cups dry red wine
  • 1 cup fish broth or clam juice
  • 2 cloves
  • 2 lbs halibut filets
  • Kosher salt and cracked black pepper to taste
  • 2 tbs cognac
  • 2 tbs fresh parsley, chopped

 

  • Heat the butter in a saucepan and add the mushrooms, onion, shallots, carrots, celery, garlic thyme and bay leaf. Saute, stirring until the onion has wilted.
  • Add the flour  and stir.
  • Add the wine, fish  broth, and cloves, stirring to combine with a wire  whisk.
  • Bring to a boil, then simmer for about 20 minutes and reduce liquid to about 2 cups.
  • Add the fish, salt and pepper, stirring gently so that  the fish is coated with the sauce.
  • Simmer for 5  minutes and add the cognac.
  • Garnish with parsley and serve.

Print Recipe

No Comments

Leave a reply