members recipes

A highly aromatic and hearty fish dish

Ingredients
4 boneless and skinless halibut fillets, each weighing 150 g
Salt and freshly ground pepper
Olive oil

200 g Taggiasca olives
3-4 plum tomatoes
Olive oil
2 shallots, sliced
3 garlic cloves, crushed and coarsely chopped
2 strips orange zest
3 peppercorns, whole
100 ml dry white wine
500 ml fish stock
2 parsley stalks
100 ml olive oil
75 g unsalted butter, in bits
200 g cooked broad beans (frozen peas may be used instead)
Chervil, finely chopped
Freshly squeezed lemon and/or orange juice, to taste
Salt

Method
Brush the halibut fillets lightly with olive oil, and season. Bake in the oven on an oiled baking tray at 180 C until opaque.

Pit he olives and reserve the pits. Skin the tomatoes, remove and keep the cores, and dice the tomato flesh.

Gently fry olive pits, shallots, garlic, orange zest and peppercors in in a bit of olive oil until the onions turn soft and translucent. Add tomato cores and wine, and cook until almost all the liquid has evaporated. Pour in the fish stock, add the parsley stalks, and simmer for 10-15 minutes.

Strain the broth into a clean pan. Add the cooked broad beans, stir in the olive oil and the butter, and bring back to the boil. Add olives, tomato dice and chervil. Bring up to the boil again. Squeeze in some lemon and/or orange juice if needed, and season to taste.


To serve:
Ladle the broth into warm shallow soup dishes. Place the fish fillets on top. Garnish with chervil and/or flatleaf parsley.