HALIBUT IN PERNOD BROTH WITH FENNEL AND ASPARAGUS
 Meals don’t need to be unhealthy to be flavorful, with the use of Pernod!
Paul Bocuse and Alice Waters, pioneers of healthful cuisine, refused to sacrifice taste when cutting down on fat. Using anise-flavored Pernod® while cooking helps masterfully infuse savory flavors into any meal, in an inventive way.
Pernod® adds powerful flavor and complexity to any recipe without overpowering the food’s natural taste. Follow in the footsteps of the masters and impress your guests with Pernod® during your next dinner party!
Serves 4 people.
Ingredients
• 1 tablespoon olive oil
• 1 fennel bulb, trimmed, thinly sliced
• 4 slender asparagus, cut diagonally into 1-inch pieces
• 6 baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals
• 4 shallots, thinly sliced (about 1/2 cup)
• 2 cups bottled clam juice
• 1/4 cup Pernod or other anise-flavored liqueur
• 4 fresh basil sprigs
• 4 fresh dill sprigs
• 4 fresh tarragon sprigs
• 4 5- to 6-ounce halibut fillets
• 1 tablespoon fresh lemon juice
Directions
Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender. Transfer vegetables to bowl.
Add clam juice, Pernod, and herbs to same skillet; bring to boil.
Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center.
Using slotted spoon, transfer fish to large shallow soup bowls. Return vegetables to skillet.
Add lemon juice; stir. Season with salt and pepper.
Spoon warm vegetables and broth over fish.
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