Ingredients
- 6 cups 6 cups sliced leeks (about 4 large), white and light green part only
- 8 8 ounces pequillo peppers (1-1/4 cups), cut in 1/2 strips
- OR other type of roasted, seeded, and skinned red pepper
- 1/4 teaspoon 1/4 teaspoon saffron threads
- 3 Tablespoons 3 Tablespoons butter
- 4 cups 4 cups chicken broth or stock
- 2 Tablespoons 2 Tablespoons fresh lemon juice
- 1 cup 1 cup chopped pitted green olives in brine
- Kosher salt and freshly ground black pepper, as needed
- 3 3 pounds Alaska Halibut fillets, skinned, cut into 8 portions
Servings:
Units:
Instructions
- Put the leeks, peppers, saffron, and butter in a very large saut pan or deep pot. Pour in the chicken broth. Cook over medium-high heat
- until the leeks are very soft and the broth boils down to about one third of the amount you started with, about 12 to 15 minutes. Stir in
- the lemon juice, olives, and a good grinding of black pepper. Taste and add salt as needed, depending on the saltiness of the broth. The
- recipe can be made ahead up to this point.
- Preheat the oven to 300F. Reheat the leek mixture until it simmers. Pour two thirds of the leeks into a 9-inch X 13-inch baking dish.
- Season the Alaska Halibut portions with kosher salt. Arrange the halibut over the leeks and spoon the remaining leeks over the fish. Bake
- just until the halibut flakes apart slightly when nudged with a finger, and the interior is no longer translucent; about 35 minutes.
Recipe Notes
Recipe by Jerry Traunfeld, Executive Chef, Poppy
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