Entrée – Seafood
Steamed Halibut with French Garlic Vegetable Stew

This recipe was featured on "You're the Chef" episode #606. Buy this episode from WVIA.

Yield: four portions

Ingredients:

Aioli Garlic Sauce
1 each	large egg yolk
1/2 tsp.	Dijon mustard
2 tsp.	fresh garlic, finely chopped
1/2 c.	extra virgin olive oil
to taste	salt
Vegetable Stew and Fish
1 1/2 lb.	halibut steaks, skin removed
1/4 c.	parsley, chopped fine
to taste	salt
to taste	ground black pepper
1 c.	carrots, sliced thin
2 c.	Swiss chard, sliced thin
1 c.	celery, sliced thin
1 c.	leeks, sliced thin
1 c.	dry white wine
1/2 c.	water, as needed
as needed	sliced French bread

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Aioli Garlic Sauce procedure:
Whisk together the egg, mustard and garlic. Continue to whisk and slowly add the oil so that it will emulsify with the egg mixture. Season with salt and refrigerate.

Vegetable Stew and Fish procedure:
Season the fish and cut it into four pieces.

Simmer the vegetables in the wine over medium heat in a large saucepan, until they are brightly colored.

Lay the fish on the vegetables and cover the pan with a lid. Continue to simmer the vegetables for about five minutes or until the fish steams and forms an opaque white liquid on the surface.

Remove the fish and vegetables to a serving platter. Add enough water if necessary to make about 3/4 cup of liquid.

Over high heat, whisk as much garlic sauce into the cooking liquid as you like, being careful not to boil and break the sauce.

Portion the hot sauce over the fish and vegetables and serve with your favorite rice or French bread.