Halibut or Other Fish Braised in Red Wine

• 5 tablespoons butter
• 1/4 cup chopped shallot
• 1 1/2 cups red wine
• 2 bay leaves
• 1 cup fish or chicken stock, preferably homemade (page 161 or 160)
• 1 1/2 pounds halibut steak, 1 inch or more thick
• Salt and black pepper to taste
• Chopped fresh parsley leaves for garnish

1. Put 3 tablespoons of the butter in a 10- or 12-inch skillet over medium heat.
2. When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2 or 3 minutes.
3. Add the wine and bay leaves, raise the heat to high, and cook until the mixture is reduced to about 1/2 cup, about 20 minutes.
4. Add the stock and reduce to about 1 cup, about 10 minutes.
5. Add the halibut along with some salt and pepper, turn the heat to low, and cover.
6. Cook for about 10 minutes or until the halibut is tender (a thin-bladed knife will pass through it with little resistance).
7. Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth.
8. Taste and adjust the seasoning, pour the sauce over and around the fish, garnish, and serve.

butter, shallot, red wine, bay leaves, fish, salt, parsley

Taken from www.epicurious.com/recipes/food/views/halibut-or-other-fish-braised-in-red-wine-386312 (may not work)