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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Halibut Lemon Cream Stew

Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Involved

Ingredients

3 pounds halibut fillets
1 fish head and bones for broth (use any firm ocean fish)
1 large onion, chopped
1 leek, halved lenthwise and chopped
1 carrot, sliced
2 cups dry white wine
3 thyme sprigs
A handful of parsley
1 bay leaf
12 slices of gf French bread baguette
1/2 cup unsalted butter, melted
2 Tablespoons parsley, finely chopped
2 Tablespoons unsalted butter
2 Tablespoons gf flour
1 cup heavy cream
5 egg yolks
1 Tablespoon parsley, finely chopped
2 Tablspoons lemon juice
Salt and pepper

Directions

Preheat the oven to 200 degrees F.
For the fish:
Cut the fillets so they are evenly divided for 6 servings. Wrap with plastic wrap and place in refrigerator.

For the broth:
Soak the fish bones and heads in cold water for 30 minutes. Drain and place in a skillet. Add onion, leek, carrot, wine, thyme, handful of parsley, bay leaf and enough cold water to cover. Bring to a boil then reduce heat and simmer.

For garnish:
Place 1/2 cup butter in skillet over medium-low heat. Brown bread slices on both sides, then dip the ends of each slice in 2 Tablespoosn parsley.

Place the bread slices and soup bowls in the oven.
Prepare a roux by cooking 2 Tablespoons butter and 2 Tablespoons flour in a medium saucepan over medium-heat for 5 minutes, stirring constantly. Set aside.
Whisk together the cream and egg yolks in a mixing bowl.
Pour the broth through a strainer into a clean pot. Bring the broth to a simmer and reduce it to 2 cups. Arrange pieces of fish in a single layer in the simmering broth and cook for about 5 minutes. Place the fish in the soup bowls and hold in the oven with the door ajar while you prepare the sauce.
Whisk the poaching liquid into the roux. Bring to a simmer and whisk half of the roux thickened liquid into the egg yolk mixture. Return all the egg mixture into the pot and cook until it begins to thicken. Immediately remove from heat. (Do not let it boil, or the egg yolks will curdle). Stir in parsley and lemon juice, season with salt and pepper and ladle sauce over fish in bowls. Place 2 slices of toast on each bowl. Serve immediately.

Tips

This halibut stew is incredible. Rich, creamy and absolutely delicious!

There are a few steps, but all but the final poaching can be done in advance.