Halibut escalfado en tomate con hinojo y judías blancas
Tomato Poached Halibut with Fennel and White Beans
Courtesy of Zimmysnook
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
This dish may seem fancy, but it's surprisingly easy to prepare. Tender halibut fillets gently poach in a garlicky tomato and fennel sauce with white beans and briny olives. It’s hearty enough to serve as a main course yet light enough for a summer evening. I like to serve it over orzo so it soaks up all that delicious sauce, but it would also be great with rice, couscous, or even crusty bread.
Ingredients
- 2 tbsp olive oil
- 1 medium fennel bulb, thinly sliced (reserve the fronds for garnish)
- 1 small red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1–2 fresh red chiles, thinly sliced (adjust to taste)
- 1 cup dry white wine (or chicken or vegetable broth)
- 1 can (28 oz / 796 mL) fire-roasted crushed tomatoes
- 1½ cups cherry tomatoes, halved
- 1 can (14 oz / 398 mL) white Cannellini beans, rinsed and drained
- ½ cup Castelvetrano or other green olives, halved
- Kosher salt and freshly ground black pepper
- 4 halibut fillets (6–8 oz each, about 1 inch thick)
- 1½ cups dry orzo
- 1 lemon (for zest and wedges for serving)
- Extra-virgin olive oil for finishing, optional
- ¼ cup fresh basil (or parsley), chopped or whole leaves
- Chilis, optional
-
CopperBond 12.5” Skillet
-
CopperBond 4qt Saucepan
For the Sauce and Fish
For serving
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Directions
Cook the Orzo
Bring a large pot (4–5 qt) of salted water to a boil.
- Add orzo and cook until al dente, 5–7 minutes or as per package instructions.
- Drain well, toss with a drizzle of olive oil, and set aside.
Make the Tomato–Fennel Base
Heat olive oil in a large skillet (12–12.5”) over medium heat.
- Add fennel and onion. Cook 6–7 minutes until softened.
- Stir in garlic and chiles, cooking for 1 minute.
- Add white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.
- Stir in crushed tomatoes and cherry tomatoes. Season with salt and pepper. Simmer uncovered 8–10 minutes until slightly thickened.
- Stir in white beans and olives.
Poach the Halibut
Pat the fish with a paper towel to dry. Nestle the halibut fillets into the sauce, spooning sauce over the tops.
- Cover with a lid or foil and cook gently for 8–10 minutes until the fish is opaque and flakes easily.
- Taste and adjust seasoning.
Finish and Serve
Divide orzo among shallow bowls.
- Spoon the tomato–fennel sauce around each portion and top with a halibut fillet.
- Drizzle of olive oil, optional and zest with lemon.
- Serve with lemon slices and garnish with basil (or parsley) and fennel fronds.
