WEST COAST WILD PACIFIC HALIBUT WITH TOMATO SAFFRON BROTH

By Ronald St. Pierre
Locals Restaurant

 

6 - 4 oz pieces   Wild Pacific Halibut fillet

BROTH Yield :1.5 L

  • 1 - onion, julienned

  • 1 - shallot, julienned

  • 1 clove – garlic, chopped

  • ½ - fennel, julienned

  • 3 mL- virgin olive oil

  • pinch - sea salt

  • 35 mL - white wine

  • 10 mL - Pernod

  • 1 L - Wild Pacific Halibut stock (fumet)

  • pinch - saffron

  • 1 tsp - green peppercorn, crushed

  • 1 - bouquet garni (thyme, parsley stems, bay leaves, celery, lovage, rolled with leeks)

  • 1 - medium tomato, diced

  • 6 - Baby carrots

  • 25 mL- fresh chopped parsley and basil, for garnish

  • 12- nugget Yukon gold potatoes or BC New Potatoes

 
DIRECTIONS

  1. Sweat the onions, shallot, garlic and fennel with olive oil and salt in a large soup pot until soft. Deglaze with the wine and Pernod and reduce by half. Add the fish stock, saffron, green peppercorn, bouquet garni and tomato. Bring to a simmer and cook for 30 minutes.

  2. Add potatoes and carrots simmer for 10 more minutes. Adjust seasoning to taste.

  3. Carefully add Wild Pacific Halibut pieces and cook for 3 minutes.

  4. Remove halibut and place one piece in each bowl. Evenly divide the potatoes and carrots in the bowls and pour broth into bowls until desired depth.

  5. Serve hot with and top with fresh herb garnish and a grilled baguette brushed with olive oil.

Serves 6

All rights reserved. Featured with permission.

May 2022

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

Design