Luxurious Ham Hock Stock Poached Halibut Recipe – Rich, Silky Seafood with Du Puy Lentils

Ham Hock Stock Poached Halibut Recipe

This Ham Hock Stock Poached Halibut recipe combines slow-simmered ham hock stock with delicate poached halibut and hearty Du Puy lentils, creating a deeply comforting dish that is both rustic and refined. Featured on Fish the Dish, this recipe highlights how long, slow cooking can build incredible depth of flavor while still delivering a light, elegant seafood centerpiece.

On Fish the Dish, host Spencer Watts explores how foundational cooking techniques like stock-making and poaching can elevate simple ingredients into restaurant-quality dishes, and this recipe is a perfect example of that approach.

The Inspiration

This dish is inspired by classic European-style broths and rustic countryside cooking, where nothing is wasted and every ingredient contributes to a layered, deeply flavorful base. The ham hock stock forms the heart of the recipe, delivering smoky richness that enhances the delicate halibut.

On Fish the Dish, Spencer Watts often focuses on building flavour from the ground up, and this dish reflects that philosophy by using slow simmering techniques to extract every bit of depth from the ham hock and vegetables.

The pairing of poached halibut with earthy Du Puy lentils creates balance—light, flaky fish meets hearty legumes, all unified by a rich, savoury stock. The result is a dish that feels comforting yet refined, perfect for cold-weather dining or elevated dinner presentations.

Ingredients

Ham hock stock poached halibut

• 2 tablespoons (30ml) canola oil
• 2 celery stalks, diced
• 2 large carrots, diced
• 1 large white onion, diced
• 1 ham hock, scored
• 10 cups (2.5 liters) water
• 1 bay leaf
• 1 teaspoon (5ml) black peppercorns
• 2 garlic cloves, smashed
• Pinch of salt
• 2 portions of halibut (5oz. each or 150g each)

Method

• Heat oil in large stock pot over medium-high heat.
• Add celery, carrots, onion and garlic.
• Cook for 3-4 minutes.
• Add water, bay leaf, ham hock, peppercorns and salt.
• Bring to a light boil, and simmer for 3 hours.
• Every 30 minutes, remove the impurities from the top using a large spoon or a small ladle.
• Remove the ham hock from the stock. Reserve for the lentils.
• Strain the stock into a fresh pot, keeping only the liquid.
• Place enough stock to cover the fish into a pot, and bring to 190^oF (90^oC).
• Place halibut in the hot stock, and gently poach for 12-15 minutes.
• Remove from stock, and serve with lentils.

Ingredients

Du Puy Lentils

• ½ cup (120ml) Du Puy lentils
• Ham hock stock
• Ham hock meat, shredded
• 2 tablespoons (30ml) canola oil
• 1 carrot, finely diced
• 1 small onion, finely diced
• 1 celery stalk, finely diced,
• 1 clove garlic, minced
• 1 red pepper, finely diced
• Salt and pepper, to taste

Method

• Cook lentils in ham hock stock according to package instructions. Set aside.
• In a frying pan, heat oil over medium heat.
• Add carrot, celery, onion, red pepper and garlic. Cook for 4-5 minutes, or until soft.
• Add shredded ham hock meat and cooked lentils. Cook for another 3-4 minutes.
• Season with salt and pepper.
• Remove from heat.
• Serve hot with poached halibut.

Serving Suggestions

The rich ham hock stock provides a savoury backbone that pairs beautifully with crusty bread or soft mashed potatoes if you want to extend the meal into a more filling comfort-style dinner. The Du Puy lentils act as a hearty base, making the dish feel complete without needing heavy side dishes.

For entertaining, serve this recipe as part of a multi-course menu featuring light starters such as salads or seafood appetizers. Its warm, brothy nature makes it especially suitable as a main course in a fine dining-style dinner at home.

Wine pairings such as Chardonnay, Pinot Blanc, or light-bodied red wines complement the smoky depth of the ham hock while balancing the delicate halibut. A simple sparkling water with lemon also works well to refresh the palate between bites.

Final Thoughts

This Ham Hock Stock Poached Halibut recipe is a deeply flavourful, comforting dish that combines slow-simmered broth, tender fish, and hearty lentils into a refined yet rustic meal. Every element is built on patience and technique, resulting in a dish that feels both nourishing and elegant.

On Fish the Dish, Spencer Watts demonstrates how foundational cooking methods like stock-making and poaching can transform simple ingredients into restaurant-quality experiences. This recipe embodies that philosophy through its layered depth and clean presentation.

Whether you’re cooking for a special occasion or exploring classic techniques at home, this dish delivers warmth, sophistication, and unforgettable flavour in every bite.