Halibut And Mussel Stew With Fennel Peppers And Saffron Recipes

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HALIBUT IN PERNOD BROTH WITH FENNEL AND ASPARAGUS



Halibut in Pernod Broth with Fennel and Asparagus image

Provided by Ludovic LeFebvre

Categories     Sauté     Basil     Halibut     Pernod     Asparagus     Fennel     Carrot     Fall     Tarragon     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 fennel bulb, trimmed, thinly sliced
4 slender asparagus, cut diagonally into 1-inch pieces
6 baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals
4 shallots, thinly sliced (about 1/2 cup)
2 cups bottled clam juice
1/4 cup Pernod or other anise-flavored liqueur
4 fresh basil sprigs
4 fresh dill sprigs
4 fresh tarragon sprigs
4 5- to 6-ounce halibut fillets
1 tablespoon fresh lemon juice
1 tablespoon chilled butter

Steps:

  • Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender, about 5 minutes. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes. Using slotted spoon, transfer fish to large shallow soup bowls. Return vegetables to skillet. Add lemon juice and butter; stir until butter melts. Season with salt and pepper. Spoon warm vegetables and broth over fish.

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

OIL-POACHED HALIBUT WITH TOMATOES AND FENNEL



Oil-Poached Halibut with Tomatoes and Fennel image

Provided by Shelley Wiseman

Categories     Fish     Tomato     Vegetable     Poach     Dinner     Seafood     Halibut     Fennel     Fall     Summer     Anniversary     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 11

8 garlic cloves, smashed and peeled
3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices
1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), halved
1 teaspoon fennel seeds
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
3 (3- by 1-inch) strips orange zest
1 quart extra-virgin olive oil
1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick)
Equipment:
a 5- to 6-quart heavy pot (at least 4 inches deep)

Steps:

  • Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
  • While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
  • Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
  • Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.

BRAISED HALIBUT WITH FENNEL IN PUTTANESCA SAUCE



Braised Halibut with Fennel in Puttanesca Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, sliced
1 small bulb fennel, trimmed, cored and sliced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 28-ounce can whole peeled tomatoes, crushed by hand
4 or 5 wide strips lemon zest
1/4 cup halved pitted kalamata olives
2 teaspoons capers, plus 1/2 teaspoon brine
1/2 teaspoon sugar
4 6- to 7-ounce skinless halibut fillets
Chopped fresh parsley, for topping

Steps:

  • Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
  • Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
  • Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.

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