Halibut Stew with Red Wine Sauce


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.




15 min


25 min


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