French · Dinner
Halibut and Fennel Soup
Pan-seared halibut fillet set over a fennel and leek broth built on white wine, fish stock and a touch of cream, finished with Pernod-scented fennel fronds. The soup is ladled around the fish, giving a light French bistro course balancing anise sweetness against clean, flaky white fish.
$10
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
40.2gProtein
27.9gFat
14.8gCarbs
5.9gSugar
4.1gFiber
1215mgSodium
146mgChol
13.8gSat Fat
1180mgPotassium
110mgCalcium
2.3mgIron
2.1mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
gluten-free
Instructions
1
Prep
Pat the halibut fillet dry, season both sides with salt and pepper. Slice the fennel bulb and leek thinly, mince the garlic, and reserve fennel fronds.
2
Sweat
Melt butter with 1 tsp olive oil in a medium saucepan over medium-low heat, then sweat fennel, leek, and garlic for 8 minutes, stirring occasionally, until softened and translucent.
3
Deglaze
Pour white wine into the saucepan and deglaze over medium heat for 1 minute, scraping the base, until reduced by about half.
4
Simmer
Add fish stock and simmer over medium-low heat for 12 minutes until fennel is tender when pierced with a fork.
5
Blitz
Transfer half the soup to a blender and blitz until smooth, then stir it back into the saucepan with cream.
6
Sear
Heat a splash of olive oil in a small skillet over medium-high heat and sear halibut for 3 minutes per side until opaque and flaking easily.
7
Finish
Stir lemon juice and Pernod into soup over low heat for 1 minute until fragrant.
8
Plate
Ladle fennel soup into a wide bowl, set the seared halibut on top, and scatter with reserved fennel fronds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g halibut fillet
- 300g300g fennel bulb, fronds reserved
- 150g150g leek, white and light green parts
- 2 clove2 clove garlic
- 4 tbsp4 tbsp dry white wine
- 1 1/2 cup360ml fish stock
- 1/2 cup120ml heavy cream
- 2 tsp2 tsp olive oil, plus extra for searing
- 2 tbsp2 tbsp unsalted butter
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp Pernod or other anise liqueur (optional)
