Paley's Halibut in Basil-Tomato Broth Recipe

Name: Paley's Halibut in Basil-Tomato Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, coarsely chopped; 1 medium carrot, peeled and coarsely chopped; 1 medium bulb fennel, coarsely chopped; 1 bunch opal basil or regular basil, coarsely chopped; 12 ounces tomato paste; 1 46-ounce can V-8 juice; 4 pounds fresh tomatoes, cut into 1-inch chunks (8 cups); 2 tablespoons salt; 1 large pinch saffron; 12 egg whites; 6 7- to 8-ounce halibut fillets, 1 inch to 1 1/2 inches thick; Salt to taste; Freshly ground black pepper to taste; 1 cup flour; 1 cup thinly sliced opal basil or regular basil; 2 small ripe red tomatoes, peeled, seeded and diced

Servings: persons

1 medium onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 medium bulb fennel, coarsely chopped
1 bunch opal basil or regular basil, coarsely chopped
12 ounces tomato paste
1 46-ounce can V-8 juice
4 pounds fresh tomatoes, cut into 1-inch chunks (8 cups)
2 tablespoons salt
1 large pinch saffron
12 egg whites
6 7- to 8-ounce halibut fillets, 1 inch to 1 1/2 inches thick
Salt to taste
Freshly ground black pepper to taste
1 cup flour
1 cup thinly sliced opal basil or regular basil
2 small ripe red tomatoes, peeled, seeded and diced

1
Working in batches, puree the broth ingredients, except the egg whites, in a food processor.
2
Transfer to a heavy-bottomed stock pot, over medium heat.
3
Whisk the egg whites until frothy, and add to the pot.
4
Whisk frequently until mixture comes to a boil and has a solid mass on top.
5
There should be liquid and foam bubbling around the edges.
6
Lower heat, poke a hole in the solid mass and continue to simmer for 1 hour.
7
Remove from heat and cool at room temperature for 15 minutes.
8
Ladle the broth through a fine-mesh sieve lined with a double layer of damp strong paper towels.
9
Do not press; allow liquid to drip.
10
Strain again, if necessary, to remove all particles.
11
Keep broth warm.
12
Pat the fish dry and season with salt and pepper.
13
Dust with flour.
14
Heat oil in a skillet until very hot but not smoking.
15
Cook fish for 2 to 3 minutes on each side, until browned and just cooked through.
16
Place the fish in large shallow bowls.
17
Pour about 1 cup of the broth over each.
18
Sprinkle with basil and diced tomato and serve.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 medium onion, coarsely chopped, 1 medium carrot, peeled and coarsely chopped, 1 medium bulb fennel, coarsely chopped, 1 bunch opal basil or regular basil, coarsely chopped, and more.

Yes, Paley's Halibut in Basil-Tomato Broth 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.

That's it — enjoy your meal!

Paley's Halibut in Basil-Tomato Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions