Halibut in Broth with Spring Leek, Fingerling Potatoes, and Peas
Servings
4
Servings
4
Ingredients
  • 2cups leeksthinly sliced into rounds
  • 1 garlic cloveminced
  • 2Tbsp extra-virgin olive oil
  • 1/2tsp saltdivided
  • 1/2tsp black pepperdivided
  • 4 fingerling potatoesthinly sliced in rounds
  • 1/2tsp dried thyme
  • 4cups low-sodium vegetable broth
  • 1/2cup frozen peas
  • 2-10oz halibut filletscut in half
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.