Braised Halibut with Leeks, Mushrooms, Clams & Mussels

This is a melt in your mouth dish.  It is very easy to pull together and because of the limited number of ingredients, clean up is a breeze!
I serve this with a crusty bread, because you definitely don’t want to miss soaking up the sauce!
You can substitute any firm white fish.  If Halibut is not in season, frozen works just as well.
  • 1 stick (1/2 cup) unsalted butter
  •  2 cups of dried or fresh Oyster or shiitake mushrooms, thinly sliced
  • 3 large leeks white and light-green parts only , thinly sliced
  • kosher salt and ground black pepper
  • 3 cups lower-salt chicken broth
  • 4 skinless Pacific halibut fillets , (about 4 oz. each)
  • 12-14 small clams (little necks), scrub
  • 12-14 mussels, scrub
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Red Pepper flakes
  • Finely grated Parmesan cheese

Melt the butter over medium heat in a high sided saute 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 bring to a boil.

Season the halibut with salt and pepper. Nestle the fish and clams & mussels among the vegetables in the skillet. Bring the broth back to a boil, cover tightly , and reduce the heat to low.

Cook gently until the fish is just cooked through and the clams have opened, about 7 minutes. If all the clams are not open, remove the fish and open clams and continue cooking until the remaining clams open, another 2 to 3 minutes. Discard any clams that haven;t opened by this time.
Serve the fish in warmed shallow soup bowls, topped with leeks and mushrooms, surrounded by clams & mussels and broth, and sprinkled with chopped parsley, red pepper and Parmesan.  ENJOY!

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Categories: Fish Dish

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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