Ingredients
- 1/4 cups Flour
- 2 tablespoons butter
- 1 cup Cidre
- 2 cups fish stock
- 1/2 cups heavy cream
- 10 ounces - Halibut
- 1/4 cup chopped fennel
- 2 cloves chopped garlic
- 2 tablespoons chopped shallots
- 2 stalks celery
- 3-4 sprigs of thyme
- 1 teaspoon Old Bay
- Black pepper
- Fennel fronds as garnish
Steps
- Add oil into pot, sweat veggies (fennel, garlic, shallots, celery, carrots) with butter
- Add flour / stir together to incorporate - make sure to continually stir
- Slowly add Cidre, stirring as you're pouring in
- Add the fish stock - it should bubble as it starts to thicken. This means the roux is activating
- Chop your thyme, and add to the pot along with your Old Bay and salt and pepper
- Cube your halibut fillet, and add to the pot - cooking for ~ 10 minutes
- Add cream and stir around
- Serve in a bowl with oyster crackers