Apartment Food Hobos


Posted in Fennel, Halibut, Scallops, Soup by apartmentfoodhobos on November 19, 2007


We recently acquired a small buttload of primo halibut, salmon and smoked salmon from family in Alaska.  It made it from Alaska to Houston to Austin by boat, plane and car completely de-qualifying (is that a word?) it from any 100 mile or “eat local” list.  But wow – what a futuristic society we live in.  Logistics rules the earth.  Or.. do the Normans rule the earth?  Because I think they did – at least a portion of it – at one time.  Thats how they had time to figure out how to invent this stew.  You see, this is an adaptation of a recipe from Normandy.  We ate this with a salad of fresh greens, mustard sprouts, grapes and pecans in a very light asiago dressing.  I made quite a few changes to the original recipe from Bon Appetit.

Halibut Stew with Fennel.

2 chopped onions
1 1/4 cups dry white wine
1 bunch cilantro + 1/2 cup chopped cilantro
1 tbsp dried parsley

2 tablespoons (1/4 stick) butter
1/4 cups finely chopped green onions (including white bulbs)
2 cups diced trimmed fennel bulb
1 8-ounce bottles clam juice
4 large fresh lemon thyme sprigs
2 bay leaves
1 3/4 pounds thick halibut fillets, cut into 1 1/2-inch pieces
1/2 lb bay scallops

1 cup cream
2 large egg yolks

Combine 1 onion, wine, and cilantro sprigs in large pot; bring to boil. Cover and cook about 5 minutes.  Strain cooking liquid into large measuring cup; discard vegetables in strainer. Add enough water to cooking liquid to measure 2 cups total.

Melt butter in same large pot over medium heat. Add remaining onion, green onions, and fennel and sauté until soft, stirring frequently, about 7 minutes. Add reserved cooking liquid, cilantro, clam juice, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes. Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes. Using slotted spoon, transfer halibut and scallops to bowl. Discard thyme sprigs, and bay leaves.

Whisk cream and egg yolks in medium bowl to blend. Whisk in 1/2 cup hot cooking liquid from pot. Gradually stir yolk mixture into stew. Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil). Return halibut and scallops to pan. Cook until halibut is heated through, stirring often, about 5 minutes. Stir in remaining cilantro. Season with salt and pepper. Serve in warmed bowls.

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