Halibut au Court Bouillon

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
8 servings

Ingredients
  • 3 cups dry white wine
  • 6 cups water
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 8 (4-ounce) pieces halibut fillet
  • 2 teaspoons chopped fresh parsley leaves (wash and dry before chopping)
  • Garnish: lemon wedges
Directions

In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.


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