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Braised Halibut with Leeks, Mushrooms, Clams & Mussels Recipe

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4.3 from 15 reviews

This Braised Halibut with Leeks, Mushrooms, Clams & Mussels is a delightful seafood dish combining tender halibut fillets with savory mushrooms, sweet leeks, and briny shellfish, all gently cooked in a buttery broth. Perfect for a quick yet elegant meal, this recipe highlights the natural flavors of fresh seafood with a touch of Parmesan and fresh parsley for brightness.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American Seafood

Ingredients

Seafood

  • 4 skinless Pacific halibut fillets (about 4 oz. each)
  • 12-14 small clams (little necks, scrubbed)
  • 12-14 mussels (scrubbed and debearded)

Vegetables and Aromatics

  • 2 cups thinly sliced oyster mushrooms (or shiitake mushrooms, thinly sliced)
  • 3 large leeks (white and light-green parts only, thinly sliced)

Liquids and Fats

  • 1 stick unsalted butter (1/2 cup)
  • 3 cups low sodium chicken broth

Seasonings and Garnishes

  • Kosher salt and ground black pepper, to taste
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Red pepper flakes, to taste
  • Finely grated Parmesan cheese, for topping

Instructions

  1. Sauté Mushrooms and Leeks: Melt the butter over medium heat in a high-sided sauté pan with a lid. Add the thinly sliced mushrooms and leeks, seasoning lightly with kosher salt and ground black pepper. Cook gently, stirring occasionally, until the vegetables are softened but not browned, about 7 to 8 minutes.
  2. Add Broth and Bring to Boil: Pour in the low sodium chicken broth and raise the heat to medium-high. Bring the mixture to a rolling boil.
  3. Add Seafood and Season: Season the halibut fillets with salt and pepper. Nestle the halibut, clams, and mussels thoughtfully among the softened vegetables in the skillet. Bring the broth back to a boil, cover the pan tightly with a lid, and then reduce the heat to low.
  4. Braise Until Cooked: Let the seafood cook gently until the halibut is just cooked through and the clams and mussels have opened, about 7 minutes. If some shellfish remain closed, carefully remove the cooked halibut and opened clams and mussels to a bowl and cover to keep warm. Continue cooking the unopened shellfish for another 2 to 3 minutes, discarding any that do not open.
  5. Serve: Plate the halibut fillets in warmed shallow soup bowls. Top with the leeks and mushrooms and surround them with the clams, mussels, and flavorful broth. Sprinkle the dish with the chopped fresh parsley, a pinch of red pepper flakes, and a dusting of finely grated Parmesan cheese before serving.

Notes

  • Be sure to scrub and debeard the mussels thoroughly to remove any sand and grit.
  • Using low sodium chicken broth helps control the saltiness of the dish.
  • Adjust the red pepper flakes according to your preferred spice level.
  • If oyster mushrooms are unavailable, shiitake mushrooms make a perfect substitute.
  • Discard any clams or mussels that do not open after cooking to ensure food safety.

Find it online: https://cheftinaskitchen.com/braised-halibut-with-leeks-mushrooms-clams-and-mussels-recipe/