Imagine a dish that transports you to the sun-drenched coastlines of the Mediterranean with just one bite. This Halibut in Artichoke and Tomato Broth is not just a meal—it's a culinary journey that promises to tantalize your taste buds and impress even the most discerning dinner guests. Packed with vibrant flavors and incredibly simple to prepare, this recipe transforms humble ingredients into an extraordinary dining experience that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 can artichoke hearts, drained
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
- Next, pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir well to combine the ingredients.
- Drain the artichoke hearts and cut them into quarters. Add the artichoke hearts to the pot, stirring gently to incorporate them into the broth.
- Season the broth with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 10 minutes.
- While the broth is simmering, prepare the halibut fillets. Pat them dry with paper towels and season both sides with salt and pepper.
- After the broth has simmered for 10 minutes, carefully nestle the halibut fillets into the pot. Ensure they are submerged in the broth to cook evenly.
- Cover the pot and let the halibut cook for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork. Avoid overcooking to maintain the fish's tenderness.
- Once the halibut is cooked, remove the pot from the heat. Taste the broth and adjust the seasoning with more salt and pepper if needed.
- To serve, ladle the artichoke and tomato broth into bowls, placing a halibut fillet in each bowl. Garnish with fresh herbs if desired, and enjoy your Mediterranean-inspired meal!
Tips
- • Always pat your halibut fillets dry before seasoning to ensure a perfect sear and prevent excess moisture. • Use fresh, high-quality halibut for the best flavor and texture. • Don't overcook the fish—halibut becomes tough and dry if cooked too long. Look for an opaque, flaky texture. • For extra flavor, consider adding a splash of white wine to the broth or garnishing with fresh herbs like parsley or dill. • If you can't find halibut, cod or sea bass make excellent substitutes in this recipe. • Use low-sodium vegetable broth to control the salt content of your dish. • Serve immediately after cooking to enjoy the fish at its most tender and flavorful state.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 30g
Fat: 8g
Saturated Fat: g
Cholesterol: 55mg
