Halibut Stew Food

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QUICK AND EASY HALIBUT STEW



Quick and Easy Halibut Stew image

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

2 tablespoons extra virgin olive oil
6 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1 large onion, finely chopped
1 bulb fennel, trimmed and thinly sliced
4 cloves garlic, minced
⅔ cup white wine
2 (14.5 ounce) cans diced tomatoes, with juice
2 (8 ounce) bottles clam juice
24 ounces halibut, skin removed, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

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



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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



Hearty Halibut Chowder image

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

1 tablespoon unsalted butter
1 large onion, finely diced
2 large potatoes, peeled and cubed
2 cloves garlic, minced
6 cups chicken stock
1 (8 ounce) can stewed tomatoes, diced
2 large carrots, shredded
1 ½ cups milk
½ cup heavy cream
salt and pepper to taste
2 pounds halibut, cut into 1-inch cubes
½ cup shredded Cheddar cheese
1 pinch red pepper flakes, or to taste

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



Halibut & Potato Chowder image

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

1/2 cup butter, cubed
4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
1/2 cup all-purpose flour
1/4 teaspoon white pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 cup salad croutons
3/4 cup grated Parmesan cheese
1/2 cup minced chives

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



Halibut Stew image

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

1 1/2 lbs halibut
2 teaspoons vegetable oil
2 green peppers, seeded and chopped
2 carrots, thinly sliced
1 onion, chopped
2 cloves garlic, minced
1 (28 ounce) can tomatoes
1 (12 ounce) can tomato juice
2 teaspoons Worcestershire sauce
1 teaspoon crushed basil
1 teaspoon sugar
1/2 cup dry white wine or 1/2 cup fish stock

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



Halibut and Cioppino image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

5 links chorizo
1 large onion
2 garlic cloves
2 ribs celery
1 (28-ounce) can tomatoes, drained, hand-crushed with juice reserved (recommended: San Marzano)
2 tablespoons all-purpose flour
1/4 bunch fresh thyme
2 bay leaves
2 cups dry red wine
4 cups low-sodium chicken stock
Salt and pepper
2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces
16 littleneck clams, scrubbed
16 large uncooked shrimp, peeled and deveined
1/4 bunch Italian parsley, chopped for garnish
4 (6-ounce) halibut fillets
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, minced
2 sticks unsalted butter, room temperature
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 loaf sourdough bread, cut in slices but still connected

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



White Bean and Halibut Stew image

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

4 thick-cut bacon slices, chopped
1 cup sliced shallots
3 tablespoons extra-virgin olive oil
6 garlic cloves, chopped
1 14 1/2-ounce can petite diced tomatoes in juice
1 8-ounce bottle clam juice
1/3 cup dry white wine
1/2 teaspoon (scant) saffron threads
2 15-ounce cans small white beans, drained
1 1/2 pounds halibut fillets, cut into 1 1/2-inch chunks

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



Smoky Shrimp and Halibut Stew image

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

8 ounces smoked bacon slices, coarsely chopped
2/3 cup chopped onion
1 6-ounce red-skinned potato, unpeeled, cut into 1/2-inch pieces
1 medium fennel bulb, coarsely chopped; 2 tablespoons fronds chopped and reserved
1 1/4 cups dry white wine
1 cup canned low-salt chicken broth
1 8-ounce bottle clam juice
1 14 1/2-ounce can diced tomatoes in juice
1 teaspoon chopped fresh thyme
1 1/2 pounds halibut fillet, cut into 2 1/2-inch pieces
1 pound uncooked large shrimp, peeled
1/4 cup chopped fresh Italian parsley

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



Spicy Halibut Stew image

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

4 halibut fillets (4 to 6 ounces each)
6 ounces mild Italian sausage
1 cup chopped onion
1/2 cup chopped green pepper
1 (14 ounce) can chicken broth
1 (15 ounce) can whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1 (28 ounce) can diced tomatoes
1/2 teaspoon crushed red pepper flakes
1 teaspoon seafood seasoning
1 teaspoon dill weed

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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From tfrecipes.com


HALIBUT RECIPES STEW – RECIPES
The recipes i referenced include: Take a peek at our best slow cooker recipes less than 300 calories. Source: www.lifeisbutadish.com. This meaty white fish is delicious poached, cooked in a seafood stew, or cured in ceviche. Halibut can also be cooked in the acidity of fruit juice or vinegar. Source: smallcitybigpersonality.co.uk
From recipes.newswallp.com


10 BEST HALIBUT RECIPES | YUMMLY
Halibut Recipes 2,740 Recipes. Last updated Jan 29, 2022. This search takes into account your taste preferences. 2,740 suggested recipes. Halibut Piccata & Fluffy Rice Seconds. garlic clove, flour, olive oil, white wine, parsley, hot water and 5 more. Not Fried Halibut Tacos with Asian Sesame Slaw Seconds. soy oil, coriander seed, corn tortillas, red cabbage, halibut and 7 …
From yummly.com


HALIBUT STEW - GIOSFISH.COM
2 15-ounce cans small white beans, drained. 1 pound halibut trim. Cooking Directions: 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.
From giosfish.com


ALASKA HALIBUT OR COD STEW – THE POPSIE FISH COMPANY
This warming Alaska halibut or cod stew is ready in just two steps and is full of zesty flavor. A perfect recipe for a cold winter's night. Recipe courtesy Ryan and Sara Hall via the Alaska Seafood Marketing Institute. search. close" check_circle Three 2.2 lb packages per box check_circle 5 lbs of sockeye salmon with 12-14 portions per box check_circle 5 lbs of …
From popsiefishco.com


HALIBUT RECIPES - BBC GOOD FOOD
Red wine poached halibut with bacon & mushrooms. A star rating of 4.9 out of 5. 8 ratings. An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid. 40 mins.
From bbcgoodfood.com


HALIBUT STEW RECIPES RECIPES ALL YOU NEED IS FOOD
Gently mix in flaked halibut. Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat. Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and …
From stevehacks.com


QUICK AND EASY HALIBUT STEW RECIPES
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 ...
From tfrecipes.com


MEGHAN MARKLE SHARES THE INGREDIENTS FOR HER FAVOURITE ...
1. To make the stew base, heat a large stew pot or Dutch oven over medium heat with olive oil. Add the onions and saute until tender, …
From express.co.uk


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