Halibut à La Nage With Clams, Dill, And White Wine Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil and sauté shallots and garlic until fragrant.
• STEP 2.Add white wine, fish stock, and dill to the pot and bring to a simmer.
• STEP 3.Gently place the halibut fillets and clams into the simmering broth and cook until the fish is opaque and the clams have opened.
• STEP 4.Serve the halibut fillets and clams in shallow bowls, ladle the broth over them, and garnish with fresh dill.

Cooking Tips

• Make sure to use fresh halibut fillets and clams for the best flavor.
• Adjust the seasoning of the broth with salt and pepper according to your taste.
• Serve the dish with crusty bread to soak up the delicious broth.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop, adding a splash of fish stock if needed.
• Serve the reheated dish with fresh dill and a squeeze of lemon juice.