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Ingredients:
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1/4 cup(2oz.60g) butter or margarine
2 shallots, finely chopped
4 sweet onions, cut in half lengthwise and then crosswise into slices 1/2 inch (12 mm) thick
1 piece fresh ginger, about 1 inch (2.5 cm.) long, peeled and quartered lengthwise
4 green onions, including tender green tops, cut on the diagonal into 1-inch (2.5 cm.) lengths
2/3 cup (5 fl oz/160 ml) fish stock
1/2 (4 fl oz/125 ml) dry white wine
4 halibut or cod steaks, each about 6 oz. (185 g) and 3/4 - 1 inch (2-2.5 cm.) thick
salt and freshly ground pepper
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Preparation:
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Low in fat but packed with flavor, this dish takes only minutes to prepare. Serve over peeled, boiled potatoes and garnish with chopped fresh dill and lemon wedges, if you like. In a 4 -qt. heavy-bottomed stew pot over medium heat, melt the butter or margarine. Add the shallots, sweet onions, ginger and green onions and saute', stirring, until the onions are translucent, 8-10 minutes. Add the fish stock and wine, stir well and bring to a simmer.Reduce the heat to medium-low and add the fish, pushing the steaks down into the liquid so they are fully immersed.Cover and simmer gently over medium-low heat until the fish flakes when pierced with a fork and is opaque throughout, 10-15 minutes. Remove the ginger and discard. Season to taste with salt and pepper. Spoon into warmed shallow bowls and serve. Serves 4
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