Poached Halibut in Court Bouillon Recipe

French · Main course · 40 min total

A delicate and flavorful way to cook halibut, poaching it in a fragrant court bouillon made with white wine, herbs, and vegetables. This method keeps the fish moist and tender, perfect for a light main course.

Ingredients

• 4 halibut fillets (6 oz each)
• 4 cups water
• 1 cup dry white wine
• 1 medium onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bay leaf
• 4 sprigs fresh thyme
• 6 black peppercorns
• 1 teaspoon salt
• 1 lemon, sliced
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large, wide pot, combine water, white wine, onion, carrots, celery, bay leaf, thyme, peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse flavors.
2. Add lemon slices to the court bouillon. Gently place halibut fillets in the liquid, ensuring they are submerged. If needed, add a little more water or wine to cover.
3. Return liquid to a gentle simmer (not a boil). Poach the halibut for 8-10 minutes, until the fish is opaque and flakes easily with a fork.
4. Using a slotted spatula, carefully transfer the halibut to serving plates. Discard the court bouillon or strain and reserve for another use.
5. Garnish with fresh parsley and serve immediately.

Tips

• For a richer flavor, substitute half the water with fish stock.
• Leftover court bouillon can be strained and frozen for future poaching.
• Serve with steamed vegetables or a light salad.

More about Poached Halibut in Court Bouillon →