Halibut Stew
Updated Feb 15, 2021, Published Sep 01, 2016
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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.
Halibut Stew
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 369kcalCarbohydrates: 20gProtein: 44gFat: 12gSaturated Fat: 1gCholesterol: 111mgSodium: 596mgPotassium: 1555mgFiber: 3gSugar: 14gVitamin A: 1475IUVitamin C: 54.2mgCalcium: 92mgIron: 2.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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