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BASS - Halibut in Harissa Bouillon With Olives and Meyer Lemon
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Halibut in Harissa Bouillon With Olives and Meyer Lemon WSJ Serves: 4 | |
1 large | shallot, thinly sliced |
2 | garlic cloves, thinly sliced |
1 (1-inch) | ginger, peeled and thinly sliced |
4 tablespoons | olive oil |
1 tablespoons | harissa paste, plus more to taste |
1 | fresh bay leaf |
1 cup | dry white wine |
4 cups | vegetable stock |
1 medium | fennel bulb, cut into 8 wedges |
Fine sea salt 1 Meyer lemon, peeled and cut into supremes | |
Sugar | |
4 (5-ounce) | skin-on halibut fillets |
10 Castelvetrano olives, pitted and roughly chopped
1. In a medium pot over medium heat, sauté shallots, garlic, ginger in 2 tablespoons olive oil until shallots soften, 5 minutes. Stir in harissa and bay leaf and cook until aromatic, 2 minutes.
2. Add wine to pot, increase heat to high and simmer until reduced by half, 5 minutes. Pour in stock and return to a simmer. Add fennel and cook, uncovered, until tender, about 10 minutes. Remove fennel and set aside. Strain broth and discard solids. Wipe pot clean and return strained broth to pot, season with salt and more harissa to taste, and keep warm over medium-low heat.
3. Meanwhile, in a small bowl, toss lemon with a generous pinch each of salt and sugar.
4. Heat 2 tablespoons oil until smoking in a large sauté pan over medium-high heat. Season halibut with salt on both sides. Lay halibut into pan, skin-side down, and cook until browned at edges, 3-4 minutes. Flip fillets, decrease heat to low and cook until fish flakes when pressed, 3 minutes more.
5. To serve, arrange fennel, olives and lemon around fish in warmed bowls. Ladle hot broth over top.
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