halibut stew with garlic aioli & arugula salad

Name: Halibut Stew with Garlic Aioli & Arugula Salad
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: French
Ingredients: ## GARLIC AOILI; 10 clove(s) garlic whole peeled; 2 large egg yolks at room temp; juice of 1 lemon; salt and white pepper to taste; 1 tablespoon(s) dijon mustard; 1 1/2 cup(s) oil half peanut oil and olive oil; ## FOR THE STEW; 4 halibut filets boneless and skinless and cut into 2 inch chunks; 4 tablespoon(s) butter; 1 leek thinly sliced; 1 medium onion chopped; 3 medium carrots chopped; 1 cup(s) parsley chopped; 4 cup(s) fish stock; salt and pepper to taste; ## FOR THE ARUGULA SALAD; 2 cup(s) fresh arugula; juice of 1 medium orange; 2 tablespoon(s) balsamic vinegar; 3 tablespoon(s) olive oil; salt

5 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Mar 21, 2020

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

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 4 serving(s)

Ingredients

GARLIC AOILI
10 cloves garlic whole peeled
2 large egg yolks at room temp
juice of 1 lemon
salt and white pepper to taste
1 tablespoon dijon mustard
1 1/2 cups oil half peanut oil and olive oil
FOR THE STEW
4 halibut filets boneless and skinless and cut into 2 inch chunks
4 tablespoons butter
1 leek thinly sliced
1 medium onion chopped
3 medium carrots chopped
1 cup parsley chopped
4 cups fish stock
salt and pepper to taste
FOR THE ARUGULA SALAD
2 cups fresh arugula
juice of 1 medium orange
2 tablespoons balsamic vinegar
3 tablespoons olive oil
salt

How To Make halibut stew with garlic aioli & arugula salad

Step 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.

Step 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.
Step 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.
Step 4

Make the arugula salad. Whisk the orange juice, balsamic vinegar and oil together. Add some salt to taste. Add the arugula and mix.
Step 5

Serve the stew topped with the arugula salad
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