Halibut in Pernod Broth with Fennel and Asparagus Recipe

Name: Halibut in Pernod Broth with Fennel and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 fennel bulb, trimmed, thinly sliced; 4 slender asparagus, cut diagonally into 1-inch pieces; 6 baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals; 4 shallots, thinly sliced (about 1/2 cup); 2 cups bottled clam juice; 1/4 cup Pernod or other anise-flavored liqueur; 4 fresh basil sprigs; 4 fresh dill sprigs; 4 fresh tarragon sprigs; 4 5- to 6-ounce halibut fillets; 1 tablespoon fresh lemon juice; 1 tablespoon chilled butter

Servings: persons

1 tablespoon olive oil
1 fennel bulb, trimmed, thinly sliced
4 slender asparagus, cut diagonally into 1-inch pieces
6 baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals
4 shallots, thinly sliced (about 1/2 cup)
2 cups bottled clam juice
1/4 cup Pernod or other anise-flavored liqueur
4 fresh basil sprigs
4 fresh dill sprigs
4 fresh tarragon sprigs
4 5- to 6-ounce halibut fillets
1 tablespoon fresh lemon juice
1 tablespoon chilled butter

1
Heat oil in heavy large skillet over medium heat.
2
Add fennel, asparagus, carrots, and shallots; saute until crisp-tender, about 5 minutes.
3
Transfer vegetables to bowl.
4
Add clam juice, Pernod, and herbs to same skillet; bring to boil.
5
Add halibut fillets.
6
Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes.
7
Using slotted spoon, transfer fish to large shallow soup bowls.
8
Return vegetables to skillet.
9
Add lemon juice and butter; stir until butter melts.
10
Season with salt and pepper.
11
Spoon warm vegetables and broth over fish.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 fennel bulb, trimmed, thinly sliced, 4 slender asparagus, cut diagonally into 1-inch pieces, 6 baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals, and more.

Yes, Halibut in Pernod Broth with Fennel and Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut in Pernod Broth with Fennel and Asparagus

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