Halibut Stew with Red Wine Sauce
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.
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