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Valencia Orange, Fennel, Poached Halibut

This is a rendition of a Caribbean recipe for fish. Fruit flavors and pastis go well with the buttery flavor of halibut. The citrus fruits provide a little tang to compliment the fat flavors to create a very balanced mild taste. Halibut holds up nicely to cooking with higher temperatures and that provides enough time for all the flavors to combine.

Ingredients

Conversions to European measurements can be found here!

4 thick halibut fillets
2 Valencia oranges cut into quarters with the skin left on
2 tablespoons butter
1 fennel bulb thinly sliced
1 medium white onion thinly sliced
2 cloves crushed garlic
2 cups fish stock
2 tablespoons Pastis

Procedure:

Begin by melting the butter over medium heat in a large casserole pan like a heavy lidded La Crousette pan. Add the garlic and onion and sauté for 5-8 minutes until the onions soften. Add the fennel and oranges followed by the stock and pastis. Bring the mixture to a low boil and cover. Stew the mixture for about 5 minutes until the orange quarters begin to soften. Once they do add the halibut fillets by burying them under the fennel and oranges. Cook uncovered for 10 minutes.

Remove the orange rinds before serving.