- 1 tablespoon olive oil
- 6 (6-ounce) halibut fillets
- Salt and freshly ground black pepper
- 1/2 cup chopped carrots
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 3 to 4 cloves garlic, minced
- 1 cup dry white wine or vermouth
- 2 bay leaves
- 1 cup chicken broth
- 1/4 cup freshly chopped parsley leaves
Heat oil in a large saucepan or Dutch oven over medium-high heat. Season halibut with salt and pepper. Add halibut to hot pan and cook 2 minutes per side, until golden brown. Remove halibut from pan and set aside.
To the same pan, add carrots, onions, celery, and garlic. Saute 3 minutes, until soft. Return halibut to pan and add wine. Simmer 1 minute. Add bay leaves and broth and simmer 10 minutes, until fish is fork tender. Remove from heat and add parsley.
Serve half of the halibut for this meal and reserve remaining halibut for a future meal.