Braised Wild Pacific Halibut Collars

 

By Robert Clark - The Fish Counter

Chef’s Note: These braised wild Pacific halibut collars are perfect served with cooked baby new potatoes in the broth and vegetables, with garlic toast on the side.

 

  • ¼ cup - olive oil

  • 1 medium - onion, diced

  • 5 cloves - garlic, minced

  • 1 small bulb - fennel, diced       

  • 1 - red pepper, cored and diced

  • 1 - yellow pepper, cored and diced

  • 1 28 fl oz can - diced tomatoes

  • 6 - bay leaves

  • 1 L - fish stock or water

  • 1 Kg - Wild Pacific Halibut collars

  • salt and pepper, to taste

DIRECTIONS

  1. Heat the oil in a large wide pot over medium heat. Add the onion and garlic, cook for a couple of minutes until onions are soft and fragrant.

  2. Add the diced fennel, and red and yellow peppers, and sauté for one minute.

  3. Add the diced tomatoes, bay leaves and fish stock or water, and  simmer for 10 minutes or until fennel is tender.

  4. Add the Wild Pacific Halibut collars, cover and simmer gently for 3 to 5 minutes, depending on the size of the collars, or until flesh starts to slightly separate into flakes. Uncover, adjust seasoning and serve the braised halibut collars with the broth and vegetables.

Serves 4.


January 2020

Design