QUICK AND EASY HALIBUT STEW
We love this halibut stew in our family. It tastes great over couscous or rice and is perfect if you're craving a tasty fish dish.
Provided by barbara
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat until hot. Cook chorizo, onion, and fennel until onion is soft and translucent and chorizo is browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and bring to a boil while scraping the browned bits of food of the bottom of the pan with a wooden spoon, about 2 minutes. Stir in tomatoes with their juice and clam juice. Bring to a simmer and cook until flavors meld, about 10 minutes.
- Season halibut with salt and pepper and place in tomato mixture, coving it with sauce. Bring to a simmer. Cover, reduce heat to medium-low, and simmer until fish flakes easily with a fork and is cooked through, about 5 minutes. Season with salt and pepper and sprinkle with parsley.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 17.5 g, Cholesterol 95.4 mg, Fat 27.1 g, Fiber 4.2 g, Protein 49.3 g, SaturatedFat 7.6 g, Sodium 1253.7 mg, Sugar 7.2 g
SEAFOOD STEW
Steps:
- Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
HEARTY HALIBUT CHOWDER
I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
Provided by Bert's Cream Puff
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
- Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.5 g, Cholesterol 39 mg, Fat 6.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 3.3 g, Sodium 363.8 mg, Sugar 3 g
HALIBUT & POTATO CHOWDER
Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
HALIBUT STEW
Make and share this Halibut Stew recipe from Food.com.
Provided by Tebo3759
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut halibut into 1" pieces.
- Saute peppers carrots, onion and garlic in oil in a large pot until onion is tender.
- Add tomatoes, juice, Worcestershire, basil& sugar.
- Bring to a boil then simmer 10 minutes.
- Add wine and halibut.
- Simmer 8 minutes or until fish flakes.
Nutrition Facts : Calories 195.8, Fat 3.5, SaturatedFat 0.6, Cholesterol 55.6, Sodium 276.1, Carbohydrate 15.1, Fiber 3.4, Sugar 9.4, Protein 23.5
HALIBUT AND CIOPPINO
Steps:
- Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up. Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered. Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves. Saute for a further 5 to 7 minutes (this forms the base of a roux). Then add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 30 minutes. With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones. Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked. Remove and discard bay leaves.
- While the cioppino is cooking, prepare the halibut. Season the fillets with salt and pepper and fresh thyme. Heat a large nonstick saute pan and add a 2-count of olive oil. Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain.
- Preheat oven to 350 degrees F.
- Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven. Reserve any left over garlic-butter to serve with the cioppino.
- To serve, set garlic sourdough toasts in the bottom of a flat bowl. Top with halibut then ladle over cioppino. Top with a spoonful of reserved garlic butter. Garnish with fresh flat-leaf parsley and serve.
WHITE BEAN AND HALIBUT STEW
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Garlic Tomato Appetizer Sauté Quick & Easy Low Cal High Fiber Bacon Halibut White Wine Fall Winter Healthy Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sauté bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes. Add olive oil and garlic; stir 1 minute. Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes. Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.
SMOKY SHRIMP AND HALIBUT STEW
Categories Soup/Stew Fish Shellfish Stew Quick & Easy Dinner Bacon Halibut Shrimp Fennel Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes.
- Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes.
SPICY HALIBUT STEW
Make and share this Spicy Halibut Stew recipe from Food.com.
Provided by VickiAk
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut halibut into 1-inch pieces.
- Brown sausage in large soup pot over meduin-high heat for 5 minutes, breaking into chunks. Drain sausage.
- Add onion, green pepper, chicken broth, corn, black beans, and tomatoes. simmer 10 minutes.
- Add seasoning and halibut. Simmer an 10 minutes until halibut cooked. Sever with warm crusty bread.
Nutrition Facts :
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- In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.
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- Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
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- In a heavy large pot heat the olive oil over medium heat. Add the onion, carrot and green pepper. Saute the veggies in the olive oil until they become tender, do not burn the onion.
- Add the water to the pot and the fish. Bring the broth to a boil at which time add the potatoes. Season with salt and pepper to taste.
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Estimated Reading Time 3 minsCalories 425 per servingTotal Time 1 hr 1 min
- In a large soup pot, heat the olive oil over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Stirring occasionally, cook until the veggies become soft and fragrant, approximately 4-5 minutes.
- Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
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- Uncover and add the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
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- Heat a large sauté pan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; sauté 3 minutes or until lightly browned. Add onion; sauté 3 minutes or until just tender. Add sliced garlic; sauté 1 minute. Add sherry; cook 1 1/2 minutes, scraping pan to loosen browned bits. Stir in broth and next 5 ingredients (through chickpeas); stir to combine. Nestle halibut fillets in stew; spoon tomato mixture over fillets. Cover and simmer 5 minutes or until fish flakes easily with a fork or desired degree of doneness.
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