Halibut in Artichoke and Tomato Broth (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil, plus 3 tablespoons |
4 (6-ounce) halibut fillets |
1/4 teaspoon salt, plus more for seasoning fish |
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish |
2 shallots, sliced into thin rounds |
2 cloves garlic, minced |
1 pound frozen artichokes, thawed |
1/2 cup white wine |
1 1/2 cups low-sodium chicken broth |
1 (14.5-ounce) can diced tomatoes |
1/2 teaspoon minced fresh thyme leaves |
Directions:
1. Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
2. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
3. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.
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