Real Recipes From Real Home Cooks ®

halibut stew with garlic aioli & arugula salad

Recipe by
barbara lentz
beulah, MI

This is a rich stew that tastes so good and the freshness of the arugula salad is just the right touch to cut that richness and make it a balanced delicious dish

yield 4 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For halibut stew with garlic aioli & arugula salad

  • 10 clove
    garlic whole peeled
  • 2 lg
    egg yolks at room temp
  • juice of 1 lemon
  • salt and white pepper to taste
  • 1 Tbsp
    dijon mustard
  • 1 1/2 c
    oil half peanut oil and olive oil
  • 4
    halibut filets boneless and skinless and cut into 2 inch chunks
  • 4 Tbsp
  • 1
    leek thinly sliced
  • 1 md
    onion chopped
  • 3 md
    carrots chopped
  • 1 c
    parsley chopped
  • 4 c
    fish stock
  • salt and pepper to taste
  • 2 c
    fresh arugula
  • juice of 1 medium orange
  • 2 Tbsp
    balsamic vinegar
  • 3 Tbsp
    olive oil
  • salt

How To Make halibut stew with garlic aioli & arugula salad

  • 1
    To make the Aioli Add the garlic cloves to food processor. Whip the eggs and add to the food processor with the lemon juice salt, white pepper and mustard. Turn on the processor and process until it becomes a smooth paste. Slowly drizzle in the oil. Set aside.
  • 2
    For the stew Melt the butter in a large pot. Add the leeks, onions, and carrots. Cook for about 20 minutes. Add the parsley and fish stock. Cook another 20 minutes until the vegetables are very tender. Pureed with an immersion blender.
  • 3
    Add the fish and let poach for about 5 minutes. Remove from heat. Whisk 1 cup of soup into the Aioli. Place the stew back over low heat and stir in the aioli. Do not let it boil or it will curdle.
  • 4
    Make the arugula salad. Whisk the orange juice, balsamic vinegar and oil together. Add some salt to taste. Add the arugula and mix.
  • 5
    Serve the stew topped with the arugula salad

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