Braised Pacific Halibut with Leeks, Mushrooms, and Clams

Braised Pacific Halibut with Leeks, Mushrooms, and Clams
Photo by Scott Phillips


  • ½ lb. oyster or hen of the woods mushrooms, thinly sliced (about 4 cups)
  • 3 large leeks, white and light-green parts only, thinly sliced (about 4 cups)
  • 4 oz. (½ cup) unsalted butter
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 16 to 24 small clams, such as Manila or littlenecks, scrubbed
  • 3 cups lower-salt chicken broth
  • 4 skinless Pacific halibut fillets (about 4 oz. each)
  • + 1 more ingredients
    • Kosher salt and freshly ground black pepper

Melt the butter over medium heat in an 11- or 12-inch straight-sided sauté pan with a lid. Add the mushrooms and leeks and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the broth, raise the heat to medium high, and bri...

View full recipe at Fine Cooking


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