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Tasty Recipes

Halibut with Vegetables and Porcini Brodo by Anchovies & Olives in Seattle

Halibut with Vegetables and Porcini Brodo by Anchovies & Olives in Seattle
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Halibut Ingredients:

- 4-oz. portions fresh halibut
- Salt as needed
- Olive oil for searing fish

Veggie Ingredients:

- 1⁄2 pound asparagus cut thinly
- Boiling salted water for blanching
- Iced water for shocking
- 4 oz. miatake mushrooms cut into wedges (reserve stems for the brodo)
- 1⁄4 cup olive oil
- 1⁄2 pound green/spring garlic cleaned and sliced thinly (reserve green ends for the brodo)
- 1⁄4 pound butter
- Salt and black pepper to taste

Veggie Directions:

Bring salted water to a full boil. Add asparagus and blanch until just tender, approximately 2-3 minutes. Remove and "shock" in iced water. Set aside.

Toss maitake with olive oil, salt, and black pepper, making sure the mushrooms are coated evenly with olive oil. Place on a sheet tray in an even layer. Roast in a 450 degree oven for 10-15 minutes or until golden brown. Remove from the oven and set aside.

Heat butter in a medium sized pot. Once melted, add green garlic and sweat over low heat until translucent and tender, approximately 10-15 minutes. Season with salt and pepper and set aside off the heat.

Brodo Ingredients:

- 1⁄4 pound dried porcini soaked in hot water
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 fennel bulb, diced
- 1 onion, diced
- Reserved miatake stems
- Reserved green garlic, chopped
- 1 small bunch fresh thyme
- 4-6 bay leaves
- 1⁄4 cup olive oil
- Water as needed
- Salt and black pepper to taste

Brodo Directions:

Heat olive oil in a deep stockpot. Add carrots, celery, fennel, onion, miatake stems, and green garlic. Cook over medium-high heat until vegetables are caramelized, approximately 10 minutes. Add soaked porcini along with the soaking liquid, and the thyme. Cover with water and bring to a low simmer. Simmer uncovered over medium heat for 1 hour.

Strain the brodo into a clean pot and place back on the stove over medium heat. Reduce the liquid by half. Taste for seasoning. Add salt and black pepper to taste. Set the brodo aside.

Halibut Directions & To Serve: 

- Heat a large sauté pan for the halibut. Season the fish on both sides with salt and pepper.
- Add the olive oil to the pan and sear the fish, flesh side down until golden brown, approximately 3-4 minutes. Flip the fish and cook on the skin side another 3 minutes or until the fish is warm in the center.
- Meanwhile, heat a medium sauté pan with a few teaspoons of olive oil. Add the roasted miatake mushrooms and asparagus and sauté until just warmed through, approximately 3-4 minutes.
- Reheat the melted green garlic in a small sauté pan.
- Reheat the porcini brodo.

To Plate:

Place a small ladle of porcini brodo in the base of 4 shallow serving bowls. Divide the green garlic evenly among the 4 dishes. Divide the roasted miatake and asparagus among the 4 dishes. Place a piece of halibut on top of the maitake and asparagus. Sprinkle each piece of fish with finishing salt (if desired) and a drizzle of extra virgin olive oil. Enjoy!

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