Halibut or Other Fish Braised in Red Wine

Name: Halibut or Other Fish Braised in Red Wine
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: 2 bay leaves; 1 cup fish or chicken stock, preferably homemade; 1 cup fish or chicken stock, preferably homemade; 1½ pounds halibut steak, 1 inch or more thick; Salt and black pepper to taste; Salt and black pepper to taste; Chopped fresh parsley leaves for garnish; 5 tablespoons butter; 1½ cups red wine; ¼ cup chopped shallot

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A delicate and subtle preparation that can also be made with monkfish, striped bass, sea bass, or other firm-fleshed fish. Serve with Braised Leeks.

Ingredients

5 tablespoons butter
¼ cup chopped shallot
1½ cups

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Put 3 tablespoons of the butter in a 10- or 12-inch skillet over medium heat. When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2 or 3 minutes. Add the wine and bay leaves, raise the heat to high, and cook until the mixture is reduced to about ½ cup, about 20 minutes.
Add the stock and reduce to about 1 cup, about 10 minutes.