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Halibut in Artichoke and Tomato Broth Recipe

Halibut in Artichoke and Tomato Broth

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (152)

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Average Rating:

Total Reviews: 152

Showing 11-20 of 152

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  • on January 29, 2012

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    This dish was amazing! Very easy to make, great flavors, and best of all, my husband LOVED it, too! Thank you for another great recipe!

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  • on January 26, 2012

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    Loved this recipe! I used Mahi Mahi instead of Halibut, which was very good and added some crispy pancetta to the top of it and served it with cous cous! It was delicious!

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  • on January 19, 2012

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    So Tasty! I prepared for a dinner party to rave reviews. will serve many times in the future.

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  • on January 04, 2012

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    So yummy! I really don't care for fish, but my husband loves it. I tried this recipe and was instantly converted! Really good, but I think next time I will use a little less salt:

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  • on September 14, 2011

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    Great recipe!!! Will make again and again. I used a can artichokes and reduced chicken broth for a couple pieces of fish. Thanks Giada!!!

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  • on September 07, 2011

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    I made this tonight and didn't have frozen artichokes so I used 1 can of drained artichokes. I used a whole can of low sodium chicken broth, also. The addition I made was I had a bag of baby spinach that I needed to use so I sauteed it with olive oil, onion and garlic and added it to the broth. I also added a tiny bit of fresh grated parmesan to the spinach. One thing my husband and I thought about trying net time is increase the broth and add cheese tortellini to get more of a hearty meal. Will DEFINITELY make again!

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  • on July 16, 2011

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    So easy and simple. Great dish-- and this is coming from someone who does not like fish.

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  • on July 11, 2011

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    I added a touch of Old Bay Seasoning (Baltimore's finest and it added an excellent dimension - with the wine, broth and old bay - it's a fish/seafood lovers delight!

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  • on May 20, 2011

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    I thought this was very flavorful! I used canned artichokes instead of frozen. I served it over quinoa. Thanks for another great recipe Giada!

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  • on April 27, 2011

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    I thought it was delish! To the people who think it's bland: maybe you need to let it condense down for a bit? I let it simmer for about 15 minutes to boil off some of the moisture. Also, ingredients are key (as always. I used San Marzano tomatoes. Serving w/ a baguette was a good suggestion to sop up the liquid. Thanks.

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