Halibut and Shrimp with Minted Broth

Ingredients

• 2 medium carrots peeled thinly sliced
• 0.3 cup cooking wine dry white
• 2 tablespoons mint leaves fresh finely chopped
• 1 tablespoon garlic minced
• 1 tablespoon curry paste green
• 16 ounce pacific halibut filets 
• 0.3 teaspoon kosher salt 
• 2 large leeks rinsed trimmed thinly sliced
• 1 cup lower-sodium chicken broth fat-free
• 1.5 tablespoons olive oil 
• 12 medium shrimp deveined peeled
• 1.5 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a large skillet over medium-high heat.
2. Add oil and butter to pan; swirl until butter melts.
3. Add leeks; saut 3 minutes, stirring occasionally.
4. Add garlic and carrots; saut 3 minutes, stirring constantly.
5. Remove from heat.
6. Sprinkle salt evenly over both sides of fillets; arrange fillets and shrimp in a single layer on top of carrot mixture.
7. Combine broth, wine, and curry paste in a small bowl, stirring with a whisk.
8. Add curry mixture to pan with fish; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until desired degree of doneness.
9. Place 1 fillet in each of 4 shallow soup bowls; divide shrimp, vegetables, and broth evenly among servings.
10. Sprinkle each serving with 1 1/2 teaspoons mint.