This is a lighter stew and one I just recently fell in love with when I had a similar dish at a restaurant in Chicago and needed to create it myself. Not all Italian recipes have to be loaded down with heavy meats and cheeses, and many authentic Italian dishes are actually full of fresh seafood. This Halibut Stew brings a light-tasting but hearty fish to a tomato-based broth to warm you up on a cooler night without weighing you down.
- ¼ cup extra-virgin olive oil
- 1 medium red bell pepper chopped
- 4 celery stalks chopped
- 1 medium sweet yellow onion chopped
- 1 teaspoon minced garlic
- 1 cup tomato juice such as V8
- 2 tablespoons honey
- 2 16-ounce cans diced tomatoes
- 4 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh basil or ½ teaspoon dried
- ½ teaspoon finely chopped fresh thyme or 1/8 teaspoon dried
- ½ teaspoon kosher or fine sea salt
- 3 pounds halibut steaks cubed (check your grocer or local fish market for freshest option)
- In a soup pot over medium heat, add the olive oil. Add the bell pepper, celery, onion, and garlic, and sauté until tender. Add the tomato juice, honey (this cuts the acidity of the tomatoes), canned tomatoes, herbs, and salt. Simmer for 30 minutes, covered. Add halibut pieces to the soup, slowly, and simmer for another 30 minutes. Stir gently and serve.
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