Recipe courtesy of Georgia Downard

Halibut au Court Bouillon

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 servings
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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


  1. 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.