Braised Halibut with Leeks, Mushrooms, Clams & Mussels

by Amy Stafford on March 19, 2012

This Braised Halibut with Leeks, Mushrooms, Clams & Mussels is a melt in your mouth dish.  It is very easy to pull together and it takes less than 30 minutes to prepare.  Because of the limited number of ingredients, clean up is a breeze!
I serve this with a crusty bread, because you definitely don’t want to miss soaking up the sauce!
You can substitute any firm white fish.  If Halibut is not in season, frozen works just as well.
Ingredients:
  • 1 stick (1/2 cup) unsalted butter
  •  2 cups of dried or fresh Oyster or shiitake mushrooms, thinly sliced
  • 3 large leeks white and light-green parts only , large dice or sliced
  • kosher salt and ground black pepper
  • 3 cups lower-salt chicken broth
  • 4 skinless Pacific halibut fillets , (about 4 oz. each)
  • 12-14 small clams (little necks), scrub
  • 12-14 mussels, scrub
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Red Pepper flakes
  • Finely grated Parmesan cheese
Directions:

Melt the butter over medium heat in a high sided saute pan with a lid. Add the mushrooms and leeks and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes.

Add the broth, raise the heat to medium high, and bring to a boil.

Season the Halibut with salt and pepper. Nestle the Halibut, Clams and mussels among the vegetables in the skillet. Bring the broth back to a boil, cover tightly and reduce the heat to low.


Cook gently until the fish is just cooked through and the Clams and Mussels have opened, about 7 minutes. If all the Clams or Mussels are not open, remove the Halibut and opened Clams and Mussels to a bowl and cover. Continue cooking unopened Clams or Mussels another 2 to 3 minutes. Discard any that do not open by this time.
Serve the fish in shallow soup bowls, topped with leeks and mushrooms, surrounded by clams, mussels and broth.  Sprinkle with chopped parsley, red pepper and Parmesan.  ENJOY!

5.0 from 2 reviews

Braised Halibut with Leeks, Mushrooms, Clams & Mussels
 
Author:
Serves: 4
Prep time:
Cook time:
Total time:

 
Ingredients
  • 1 stick (1/2 cup) unsalted butter
  • 2 cups of dried or fresh Oyster or shiitake mushrooms, thinly sliced
  • 3 large leeks white and light-green parts only , thinly sliced
  • kosher salt and ground black pepper
  • 3 cups lower-salt chicken broth
  • 4 skinless Pacific halibut fillets , (about 4 oz. each)
  • 12-14 small clams (little necks), scrub
  • 12-14 mussels, scrub
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Red Pepper flakes
  • Finely grated Parmesan cheese
Instructions
  1. Melt the butter over medium heat in a high sided saute pan with a lid. Add the mushrooms and leeks and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes.
  2. Add the broth, raise the heat to medium high, and bring to a boil.
  3. Season the halibut with salt and pepper. Nestle the Halibut, Clams and Mussels among the vegetables in the skillet. Bring the broth back to a boil, cover tightly and reduce the heat to low.
  4. Cook gently until the fish is just cooked through and the Clams and Mussels have opened, about 7 minutes. If some of the Clams or Mussels are not open, remove the Halibut and any opened Clams and Mussels to a bowl and cover. Continue cooking unopened Clams or Mussels another 2 to 3 minutes. Discard any that do not open by this time.
  5. Serve the fish in warmed shallow soup bowls, topped with leeks and mushrooms, surrounded by clams, mussels and broth. Sprinkle with chopped parsley, red pepper and Parmesan. ENJOY!
Related Posts Plugin for WordPress, Blogger...

About 

You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
Connect with me on

Google+

{ 3 comments… read them below or add one }

Mushrooms Canada November 28, 2012 at 12:04 pm

As a seafood fan and mushroom lover, this dish would be a real winner at my dinner table! Thanks for sharing…

-Shannon

Reply

Erin January 7, 2013 at 12:16 pm

I made this with mahi-mahi (because halibut wasn’t in season) and added some other ingredients and it was delicious. I love that it came together quickly. Thanks!

Reply

Amy Stafford January 7, 2013 at 7:05 pm

Thanks for Sharing Erin. Love Mahi-Mahi, but I don’t have a lot of luck getting fresh here. I think any heavy, meaty fish would work great in this dish!

Reply

Leave a Comment

Rate this recipe:  

{ 1 trackback }

Previous post:

Next post: