Poached Wild BC Halibut

Poached Wild BC Halibut

white wine, saffron fennel broth

Ingredients:

2 6 oz halibut fillets

1 bulb fennel/anise, diced

2 whole shallots, sliced into rings

1 whole leek; white, yellow, and light green part only, sliced

2 gloves garlic, minced

1 whole red pepper, diced

200 ml dry white wine

1 pinch saffron

1 whole orange, zest

Fish stock or water

Salt and pepper

Suggested garnish:

Cooked new potatoes, blanched spring peas, extra virgin olive oil, fresh spring herbs

Method:

In a 3 inch high sauce pan, heat up the fennel, shallots, leeks, garlic, red pepper, saffron, orange zest, and white wine.

Simmer for 5 minutes or until the fennel is soft.

Add the halibut, season with salt and pepper and pour in boiling fish stock or water until the halibut fillets are submerged.

Bring back to a gentil simmer, then turn it off and let it sit covered for 5 minutes.

Serve the halibut and broth in a soup plate with new potatoes, blanched spring peas, and herbs

March 2026

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

DesignMarch 30, 2026