Fennel-Rubbed Halibut with Fava Bean Ragout

Name: Fennel-Rubbed Halibut with Fava Bean Ragout
Yield: serves 6 as a main course
Ingredients: 1/4 cup ground fennel seeds; 1/3 cup olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground white pepper; 6 (6-ounce) halibut fillets, skinned; 1 cup dry white wine; 1 cup vegetable or chicken stock or broth; 1/2 teaspoon saffron threads; 4 tablespoons unsalted butter; 2 tablespoons minced shallots; 4 small young leeks (white part only), well rinsed and sliced crosswise (see note); 1 pound chanterelle mushrooms, cut into bite-sized pieces; 5 sprigs thyme; 1 pound fava beans, steamed and shelled (see note); 1 pound baby carrots, blanched; 1/2 cup fresh flat-leaf parsley leaves; Kosher salt and freshly ground white pepper

January 24, 2012

This combination of sweet, succulent halibut and spring vegetables in a golden saffron broth is visually seductive, while the earthy fragrance of saffron, favas, and mushrooms is intoxicating! Paula Wolfert’s easy method of preparing fava beans makes this dish much easier to prepare.

Recipe notes

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