Halibut in Broth with Spring Leek, Fingerling Potatoes, and Peas

This elegant dish comes together in minutes, marrying the earthy and watery elements of spring’s bounty. Firm filets of halibut are simmered gently with spring vegetables, while fingerling potatoes in vegetable broth make for a light, satisfying meal where each flavor shines through and offers a delicious way to get some omega-3s.

This recipe originally appeared on alive.com as “Halibut in Broth with Spring Leek, Fingerling Potatoes, and Peas.”

Halibut in Broth with Spring Leek, Fingerling Potatoes, and Peas

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Servings

4

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Ingredients

• 2 cups leeks thinly sliced into rounds
• 1 garlic clove minced
• 2 Tbsp extra-virgin olive oil
• 1/2 tsp salt divided
• 1/2 tsp black pepper divided
• 4 fingerling potatoes thinly sliced in rounds
• 1/2 tsp dried thyme
• 4 cups low-sodium vegetable broth
• 1/2 cup frozen peas
• 2-10 oz halibut fillets cut in half

Ingredients 2 cups leeks thinly sliced into rounds 1 garlic clove minced 2 Tbsp extra-virgin olive oil 1/2 tsp salt divided 1/2 tsp black pepper divided 4 fingerling potatoes thinly sliced in rounds 1/2 tsp dried thyme 4 cups low-sodium vegetable broth 1/2 cup frozen peas 2-10 oz halibut fillets cut in half

Servings 4 Print Recipe

Instructions

1. In large skillet, sauté leek and garlic in olive oil for approximately 3 minutes on medium heat, until just wilted. Season with 1/4 tsp salt and 1/4 tsp pepper. Add potatoes and thyme. Add vegetable broth and bring to gentle simmer. Cook for 5 minutes.
2. Season fish on both sides with remaining 1/4 tsp salt and 1/4 tsp pepper.
3. Add fish and peas to pan and keep gentle simmer, lowering heat if necessary. Cover and cook for 5 minutes, turning fish after 3 minutes. Uncover and cook 2 to 3 minutes more, or until fish flakes when prodded gently with fork.
4. To serve, spoon broth and vegetables into wide soup bowls and place piece of fish in centre. Top with more broth.