Name: Halibut braised in red wine
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 2 large cloves garlic, peeled; 2 sprigs thyme; 2 cups plus 1 tablespoon good red wine; 1 stalk celery, roughly chopped; 1 small onion, peeled and cut in half; 2 ounces slab bacon, cut into ¼-inch cubes; 16 pearl onions, peeled; Salt and freshly ground white pepper; 5½ tablespoons butter; 1 leek, root end and most of the green part removed, well washed and roughly chopped; 1 pound meaty fish bones; 1 teaspoon sugar; 16 medium button mushrooms, trimmed and cut into quarters; Four 6- to 8-ounce bone-in halibut or other steaks, or 2 larger steaks, each at least 1 inch thick

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Firm fish braised in a meat-like fish broth and hearty accompaniments produces one of the sturdiest fish dishes you’ve ever tasted. This is not a complicated recipe, but it does take some time because making a fish stock is necessary. The fish stock requires fish bones, which you can get when you buy the fish; halibut trimmings make excellent stock, but those from any white fish will do. This preparation demands bread, because the sauce is just too good to waste. Panfried potatoes would be