Braised Halibut with Leeks, Mushrooms, Clams & Mussels
This simple Braised Halibut Recipe with Leeks and Shellfish is fast and easy to make. It’s got a meltingly delicious flavor thanks to the real butter, fresh leeks, and sliced mushrooms. Crushed red pepper, parmesan cheese, and parsley top it off.
Servings: 4
Ingredients
- 1 stick unsalted butter 1/2 cup
- 2 cups thinly sliced oyster mushrooms or shiitake mushrooms, thinly sliced
- 3 large leeks white and light-green parts only, thinly sliced
- kosher salt and ground black pepper
- 3 cups low sodium chicken broth
- 4 skinless Pacific halibut fillets about 4 oz. each
- 12-14 small clams little necks, scrubbed
- 12-14 mussels scrubbed and debearded
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Red Pepper flakes
- Finely grated Parmesan cheese
Instructions
- 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 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.
- 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.
Notes
- Storing and Reheating: Leftovers should be store in the fridge in an airtight container for up to two days. To reheat, just place the leftovers in a covered skillet over low heat until everything is heated through. Be careful not to overcook the fish and shellfish as you reheat them.
- Warmed Serving Dishes: Warm plates or bowls can really make a difference to the final dish, so it doesn’t get too cool as you plate it up and serve it. You can warm plates and bowls easily by soaking them in hot water and then giving them a quick dry with a clean kitchen towel before serving.
- Internal Temperature: Use a meat thermometer to make sure of the fish’s internal temperature. The official safe temperature recommended by the USDA is 145F. However, most recipes recommend going for “rare” at about 120F or medium at about 130F, for a more moist and tender result.
- Halibut Substitute: You can use cod in place of the halibut for this dish, or another firm white fish of your choice.