This recipe is based on Jerry Traunfeld's Halibut in Carrot Cilantro Broth from his The HerbFarm Cookbook. Although the original recipe uses Halibut, I have made it with cod, stribed bass - even fluke, adjusting the poaching period accordingly.
Yesterday, the weather on Long Island thawed enough for me to pull a bunch of colorful carrots and parsnips that were still in the ground when the frost caught me by surprise, as it always does. They added a nice touch to this light but warming dish.
If there is leftover broth, it makes a killer soup base with the addition of greens, vegetable broth, chick peas and whatever else is floating around. —Canned
1 1/2 pounds
skinless white fish filet, such as halibut, cod, striped bass or fluke
carrot juice, while fresh is best, not everyone has a juicer - don't let this stop you from making the recipe. It is acceptable (although not preferable) to use fresh bottled carrot juice from the produce section
Juice from one lime
carrots, sliced about 3/4" thick
parsnips, sliced about 3/4" thick
garlic cloves, quartered lengthwise
dry white vermouth
shallots, finely chopped
fresh ginger, peeled and grated
In This Recipe
Preheat oven to 350 degrees. Place carrot and parsnip slices with garlic in a roasting pan, cover with a couple of glugs of olive oil. Season with salt and pepper to taste and roast for 30 minutes.
Slice fish into 4 pieces of equal size and thickness.
Combine the carrot juice with the vermouth, lime juice, shallots, ginger and 1 tsp. salt in a saucepan or skillet wide enough to hold the fish in a single layer (but not so large that the fish will not be mostly submerged in the liquid). Bring the ingredients to a boil over high heat and then simmer on low heat for 10 minutes.
When the roasted carrots and parsnips are about done, place the fish in the carrot broth and cook gently on low so that the broth never simmers, about 7 to 10 minutes for cod, halibut or striped bass - less for fluke. You want the fish to just about break if you bend it.
While the fish is cooking, melt 1 tbsp. of butter in a large skillet and add the spinach. Toss with tongs until wilted.
Divide the spinach into four shallow bowls. Top each with a piece of fish and surround the fish with the parsnip and carrot slices.
Over medium heat, whisk the remaining 3 tbsps. of butter into the broth. Stir in the cilantro and ladle broth over the fish, spinach, parsnips and carrots. Serve immediately.