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
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.
Add potatoes and carrots simmer for 10 more minutes. Adjust seasoning to taste.
Carefully add Wild Pacific Halibut pieces and cook for 3 minutes.
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.
Serve hot with and top with fresh herb garnish and a grilled baguette brushed with olive oil.
Serves 6
