Halibut and Shrimp with Minted Broth
The fish fillets should fit rather snugly in the pot with enough room for some shrimp to slip between the crevices. The braising
liquid is a nifty mixture of chicken broth, white wine, and Thai green curry paste--available in most supermarkets these days.
Fresh, never frozen, halibut is best; if you can't find it, sub another meaty white fish or Alaskan salmon.
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