Halibut in Artichoke and Tomato Broth

Halibut with Artichoke Tomato Broth

The other day I was craving a nice fish dinner…and not salmon. I love salmon, but sometimes I get in the mood for something else, something like Halibut or another delicate white fish. I went looking for a recipe and came up with this one, from Giada, on Foodnetwork.com. When I’m looking for a recipe on Foodnetwork, I generally look for one with a lot of stars, and a lot of reviews, and then I read a few, because sometimes they have some good pointers. The only pointer I found on this one was to let the broth simmer a little while, which thickened it up more than a broth, and gave it a bit more depth of flavor. I did, and the results were DELICIOUS. It made me wish I lived somewhere where I could get good fresh halibut cheaper than it is around here. It was really good. Maya is suffering strep and an ear infection, and wasn’t too thrilled at the idea of fish for dinner, so I made her a grilled cheese sandwich, which left a piece of fish for Ted to take to work on Friday for his lunch. He said his coworkers were very jealous. I would be, too.

Halibut in Artichoke and Tomato Broth

  • 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


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.

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.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

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