Halibut in broth with bivalves, dill and white wine
4 servings
30 minutes
This elegant Italian recipe reveals the richness of sea aromas and harmony of flavors. Tender halibut fillet is carefully cooked in a fragrant broth infused with notes of white wine, garlic, and fennel. Bivalve mollusks open during the stewing process, adding a unique taste of the sea breeze to the dish. Dill completes the composition with freshness and lightness. This dish is suitable for both a festive dinner and a leisurely family lunch, served with a glass of cool white wine and a crispy baguette. Each bite is a journey into Mediterranean cuisine where simplicity meets sophistication. The halibut soaked in broth aromas remains juicy and tender while the delicate texture of the mollusks complements its exquisite flavor. Try it and feel the magic of Italian gastronomy!
1
In a large pot, heat 2 tablespoons of butter over medium heat until melted. Add onion, chopped fennel, garlic, celery and cook, stirring, until the vegetables soften for about 3 minutes.
- Butter: 4 tablespoons
- Onion: 1 head
- Young fennel: 25 g
- Garlic: 2 cloves
- Celery: 1 piece
2
Add wine and cook for about 4 minutes, stirring constantly, until the broth reduces by half and the sharp smell of alcohol disappears. Pour in water. Season the halibut fillets with salt and pepper, then transfer them to the broth. The pieces should be half submerged in the broth. Arrange the clams around the halibut fillets in the broth. Bring the liquid to a boil. Cover with a lid and reduce the heat. Cook covered for about 5 minutes until the clams open and the halibut is cooked.
- Dry white wine: 1 glass
- Water: 2 glasss
- Halibut fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mollusks: 10 pieces
3
Use a spatula to transfer the clams and halibut to plates. Add dill and remaining butter to the broth. Stir until the butter melts. Season the broth with salt and pepper. Pour the broth over the clams and halibut, scooping it with vegetables. Garnish with fennel leaves. Serve immediately.
- Chopped dill: 1 tablespoon
- Butter: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste