Categories: Fish, Main Dish, Mark Bittman

Ingredients

• 5 tablespoons butter
• 1/4 cup chopped shallot
• 1 1/2 cups red wine
• 2 bay leaves
• 1 cup fish stock (homemade is best) or 1 cup chicken stock (homemade is best)
• 1 1/2 lbs halibut steak, 1 inch (or more)
• salt
• black pepper
• chopped fresh parsley, for garnish

Directions

1. Put 3 tablespoons 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, 2-3 minutes.

3. Add the wine and bay leaves; increase 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-blade 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 seasoning; pour the sauce over and around the fish, garnish and serve.

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