Sicilian Halibut Fish Stew Recipe
Sicilian Halibut Fish Stew is simple to make, but the balance of flavors is exceptional. From the aromatics like onions and garlic, to the marriage of dry white wine and tomatoes, to the salty sea taste of the halibut - this is a delicious soup.
Equipment
- Large Cook Pot
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Red Onion diced
- 2 large Celery Stalks diced
- 2 medium Carrots diced
- 1 medium Zucchini diced
- 2 - 3 cloves Garlic minced
- Sea Salt and freshly ground Black Pepper to taste
- 1/2 cup dry White Wine
- 1 28- ounce can chopped Tomatoes with Liquid
- 2 cup Fish Stock
- 1 pound Halibut Fillets skin removed and roughly chopped
- 1 cup fresh Green Beans trimmed and quartered
- 1 large organic Lemon juice and zest
- 3/4 cup fresh Parsley chopped
- 1/4 cup Pine Nuts
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, celery, carrots, zucchini and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until veggies become soft and fragrant, about 4 - 5 minutes.
- Add wine.
- Gently scrape any brown bits off bottom of pot with a wooden spoon. Stir to combine and simmer for approximately 2 - 3 minutes.
- Add chopped tomatoes and fish stock.
- Bring to a rapid boil, then reduce heat to medium low. Cover pot and gently simmer, stirring occasionally, for 20 - 25 minutes.
- Uncover and add chopped halibut and fresh green beans.
- Cover and continue cooking until fish is flakey and green beans are slightly tender, approximately 8 - 10 minutes.
- Add lemon zest and juice.
- Stir in fresh parsley.
- Remove from heat and season with additional salt and black pepper, if desired.
- To serve, top each serving with a tablespoon of pine nuts. Enjoy!
- Serve with Crusty Italian Bread.