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Braised Halibut & Clams

Braised Halibut & Clams

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Makes: 4 servings

Prep: 15 mins

Cook: 35 mins

Ingredients
  • 2 tablespoons butter
  • 1 2 poundpiece  skin-on halibut or cod (1 1/4-inch thick), halved lengthwise
  • salt and pepper
  • 2 tablespoons EVOO
  • 1 large leek, well rinsed and thinly sliced
  • 1 large clove garlic, finely chopped
  • 16 medium-sized clams, such as littleneck
  • 1 cup dry white wine
  • 4 carrots, sliced crosswise 1/4-inch thick
  • 8 yukon gold potatoes (1-inch) thinly sliced
  • 2 tablespoons finely chopped fresh tarragon
Directions

    HIT THE HEAT:

  1. Preheat the oven to 350 degrees . In a large, ovenproof skillet fitted with a lid, melt the butter over medium heat. Pat the halibut dry; season with salt and pepper. Place flesh side down in the pan and sear for 2 minutes. Using a spatula, carefully flip to sear the other side, 2 minutes more. Transfer to a plate. In the skillet, heat the EVOO over medium-high heat. Add the leek and garlic; cook, stirring, for 2 minutes. Add the clams and cook, shaking the pan, 1 minute.

    2. ADD LIQUID:

  2. Add the wine, 34 cup water, the carrots and potatoes; cover. Cook, transferring the clams to a plate as they open, for 5 minutes.

    3. COVER AND SIMMER:

  3. Return the halibut to the skillet; cover and transfer to the oven. Braise until the fish is cooked through and the veggies are tender, 16 to 18 minutes (as shown above).

    4. FINISH THE DISH:

  4. Transfer the halibut to a cutting board; halve each piece crosswise and divide, along with the veggies, among 4 shallow bowls. Add the clams and tarragon to the skillet. Cover and bake for 1 minute. Add to the bowls.
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