Ingredients with Measurements:
- 1 lb halibut fillet
- 2 tbsp olive oil
- 1 large fennel bulb, sliced
- 2 leeks, sliced
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups fish or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the sliced fennel and leeks and sauté for 5-7 minutes, until softened.
3. Add the minced garlic and sauté for another minute.
4. Pour in the white wine and let it simmer for 2-3 minutes, until slightly reduced.
5. Add the fish or vegetable broth, bay leaf, dried thyme, and smoked paprika. Stir to combine.
6. Season the halibut fillet with salt and pepper, then place it on top of the vegetable mixture.
7. Cover the skillet or Dutch oven and let the halibut cook for 10-12 minutes, until it flakes easily with a fork.
8. Remove the bay leaf and discard.
9. Serve the halibut with the fennel and leeks, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Fat: 8g
Protein: 24g
Carbohydrates: 9g
Fiber: 2g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- You can use any firm white fish instead of halibut, such as cod or haddock.
- If you don't have fennel, you can use celery instead.
- You can use chicken or vegetable broth instead of fish broth.
Variations:
- Add some diced tomatoes or tomato paste for a richer flavor.
- Use different herbs and spices, such as rosemary, oregano, or cumin.
- Add some diced potatoes or carrots for a heartier dish.
Tips and tricks:
- Make sure to season the halibut well with salt and pepper before cooking.
- Don't overcook the halibut, as it can become dry and tough.
- You can use fresh thyme instead of dried thyme, but use twice as much.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cotriade-style halibut in a skillet or microwave until heated through.
Presentation ideas:
Serve the halibut on a bed of the fennel and leeks, with some crusty bread on the side.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Steamed green beans
Troubleshooting advice:
- If the broth is too thin, you can thicken it with a slurry of cornstarch and water.
- If the halibut is not cooked through, you can cover the skillet or Dutch oven and cook for a few more minutes.
Food safety advice:
Make sure to cook the halibut to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cotriade is a traditional fish stew from Brittany, France, made with a variety of fish and vegetables.
Flavor profiles:
This dish has a savory, slightly sweet flavor from the fennel and leeks, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the cotriade-style halibut as a main course for a cozy dinner party or a special occasion.
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Region: French