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Halibut in Broth with Spring Leek, Fingerling Potatoes, and Peas
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Halibut in Broth with Spring Leek, Fingerling Potatoes, and Peas

Servings 4

Ingredients

  • 2 cups leeks thinly sliced into rounds
  • 1 garlic clove minced
  • 2 Tbsp extra-virgin olive oil
  • 1/2 tsp salt divided
  • 1/2 tsp black pepper divided
  • 4 fingerling potatoes thinly sliced in rounds
  • 1/2 tsp dried thyme
  • 4 cups low-sodium vegetable broth
  • 1/2 cup frozen peas
  • 2-10 oz halibut fillets cut in half

Instructions

  • In large skillet, sauté leek and garlic in olive oil for approximately 3 minutes on medium heat, until just wilted. Season with 1/4 tsp salt and 1/4 tsp pepper. Add potatoes and thyme. Add vegetable broth and bring to gentle simmer. Cook for 5 minutes.
  • Season fish on both sides with remaining 1/4 tsp salt and 1/4 tsp pepper.
  • Add fish and peas to pan and keep gentle simmer, lowering heat if necessary. Cover and cook for 5 minutes, turning fish after 3 minutes. Uncover and cook 2 to 3 minutes more, or until fish flakes when prodded gently with fork.
  • To serve, spoon broth and vegetables into wide soup bowls and place piece of fish in centre. Top with more broth.