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Savory Hellenic Halibut Stew
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Winter’s here, and it’s time for hot, hearty soups and stews. On a cold day or for a Sunday night super, this Greek-accented recipe is a great choice!

It goes well with a sourdough bread. And with this tomato-based fish stew, try a Chablis, a warm, robust red wine like Cote Rotie, or a dry, white wine like Pouilly-Fumé.


Savory Hellenic Halibut Stew

Serves 4

34 Alaskan Halibut fillet portions (6 oz each), fresh, thawed or frozen, cut in cubes
1 cup chopped onions
2 large garlic cloves, chopped
1/2 cup pitted Kalamata olives, sliced
1 large can (28 oz) peeled, diced tomatoes
1 tablespoon tomato paste
8 oz clam juice
2/3 cup dry white wine
Dash of dried organic oregano and thyme

  • Heat olive oil in heavy large pot over medium-high heat.

  • Add chopped onion and garlic and sauté 4 minutes.

  • Add olives and stir 2 minutes. Add tomato, tomato paste and continue to for cook two more minutes.
  • Add clam juice, dry white wine, and fish and simmer until fish is lightly cooked through, less than 10 minutes.

  • Add seasoning. Add salt and pepper to taste.

  • Ladle into bowls and serve.

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