HALIBUT STEW WITH GARLIC AIOLI & ARUGULA SALAD

Halibut Stew with Garlic Aioli & Arugula Salad image

Provided by barbara lentz @blentz8

Number Of Ingredients 22

GARLIC AOILI
10 clove(s) garlic whole peeled
2 large egg yolks at room temp
juice of 1 lemon
salt and white pepper to taste
1 tablespoon(s) dijon mustard
1 1/2 cup(s) oil half peanut oil and olive oil
FOR THE STEW
4 halibut filets boneless and skinless and cut into 2 inch chunks
4 tablespoon(s) butter
1 leek thinly sliced
1 medium onion chopped
3 medium carrots chopped
1 cup(s) parsley chopped
4 cup(s) fish stock
salt and pepper to taste
FOR THE ARUGULA SALAD
2 cup(s) fresh arugula
juice of 1 medium orange
2 tablespoon(s) balsamic vinegar
3 tablespoon(s) olive oil
salt

Steps:

To make the Aioli Add the garlic cloves to food processor. Whip the eggs and add to the food processor with the lemon juice salt, white pepper and mustard. Turn on the processor and process until it becomes a smooth paste. Slowly drizzle in the oil. Set aside.
For the stew Melt the butter in a large pot. Add the leeks, onions, and carrots. Cook for about 20 minutes. Add the parsley and fish stock. Cook another 20 minutes until the vegetables are very tender. Pureed with an immersion blender.
Add the fish and let poach for about 5 minutes. Remove from heat. Whisk 1 cup of soup into the Aioli. Place the stew back over low heat and stir in the aioli. Do not let it boil or it will curdle.
Make the arugula salad. Whisk the orange juice, balsamic vinegar and oil together. Add some salt to taste. Add the arugula and mix.
Serve the stew topped with the arugula salad