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Halibut with Four Vegetables

This hearty, colorful recipe lends halibut the support of colorful vegetables and healthful, assertive allium-family leeks and onions. Remember that the fillets take about ten minutes per inch to cook, so adjust the cooking time accordingly. Serve with piping hot baked potatoes.
Yield: Serves 4
Total Time: 35 min
Prep: 15 min
Cook: 20 min
Additional:
Ingredients
3/4 pound carrots, cut in 1/4 inch dice
2 cups chopped leeks and onions
4 ribs celery, cut in 1/4 inch dice
6 ounces arugula or spinach, washed, stemmed and coarsely chopped
2 tablespoons chopped garlic
2 tablespoons minced thyme or parsley
Salt and freshly ground black pepper
1 cup vegetable broth or clam juice
1/4 teaspoon paprika
Preparation
1.  Heat the oil in a large skillet over medium-high heat. Add the carrots, leeks and celery and sauté until tender-crisp, 8 to 10 minutes, stirring.
2.  Stir in the arugula, garlic, thyme, salt and pepper. Continue cooking until the vegetables soften, stirring, 2 minutes longer.
3.  Add the vegetable broth and set the halibut on top of the vegetables. Season the fish with the paprika, the remaining thyme, salt and pepper.
4.  Cover and simmer until the halibut is opaque in the center, 4‒8 minutes, depending on the thickness of the fillet.
5.  Spoon the vegetables and fish onto warm dinner plates and serve.
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