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Prep Time: 0 Minutes Cook Time: 66 Minutes |
Ready In: 66 Minutes Servings: 4 |
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A tomato based fish stew that lightens the flavor with white wine or beer. This has a Mediterranean flair and is zesty, yet substantial. This will work with any firm white fish. I'm partial to cod myself, but halibut is perfect because it won't fall apart. Read more . Can be served over rice or pasta, but is fine without. Ingredients:
1 large onion, chopped |
1 large carrot, chopped |
4 cloves garlic, minced |
2 medium zucchini, large dice |
1 large can (28 oz) tomatoes, whole or chopped |
1/2 cup pitted olives, sliced (i like kalamata but any kind will do) |
1 can (14 oz) white beans (cannellini or navy beans are good) |
2 cups white wine or beer (if using beer i suggest a light one either a lager or a pilsner and add 1 tbs white vinegar for each cup) |
1 lb halibut filet |
2 tbs olive oil |
2 tbs butter |
1 tsp salt |
1 tsp black pepper, ground |
1 tbs mint flakes |
1 tbs oregano flakes |
Directions:
1. Put Olive Oil and Butter in a large pot over a medium flame.
2. Add Onion and Carot, saute for 5 minutes before adding garlic, salt & pepper and saute for 1 more minute.
3. Add Tomatoes, Olives, and Wine then increase flame and bring to a boil. Then turn down and simmer uncovered for 30 minutes.
4. Rinse Beans and add to pot along with the Zucchini. Simmer for 20 more minutes but cover the pot. Add more Wine/Beer if sauce is too dry.
5. Cut Halibut into 4 pieces and lay in pot on top of the sauce. Simmer covered untill fish is flaky but still tender (probably another 10 minutes) and serve.
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