Braised Halibut with Mushrooms and Shrimp
This simple and homey dish of Albariño-braised fish is the essence of Galician cooking, getting its deep, earthy flavor from mushrooms sautéed with garlic. In Spain, Encarna Méndez uses hake, but in the U.S., halibut is a more sustainable choice. Slideshow: More Spanish Recipes
Recipe Summary test
The backbone in halibut steaks helps keep the fish moist as it cooks. Boneless fish fillets are often easier to find than steaks and can be substituted here.
This seafood dish tastes richer than it seems, making an Albariño with some depth the best wine partner. Look for an Albariño that's aged in stainless steel tanks on its lees (spent yeasts from fermentation) for extra complexity. Classic examples of this style include the minerally 2008 Pazo de Señoráns and the 2008 Pazo San Mauro Sanamaro.