Supplies
- 1/4 cup chopped fennel
- 2 cloves chopped garlic
- 2 tablespoons chopped shallots
- 2 stalks celery
- 2 tablespoons butter
- 1/4 cups flour
- 1 cup Cidre
- 2 cups fish stock
- 3-4 sprigs of thyme
- 1 teaspoon Old Bay
- Salt and pepper
- 10 ounces halibut
- 1/2 cups heavy cream
- Fennel fronds and oyster crackers as garnish
Steps
- In a large pot, sweat veggies (fennel, garlic, shallots, celery, carrots) with butter.
- Add flour and 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 about 10 minutes
- Add cream and stir around.
- Serve in a bowl with oyster crackers.