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Sicilian Halibut Fish Stew
Ingredients
- 2 T. Extra virgin olive oil
- 1 medium red onion, diced
- 2 large celery stalks, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 2-3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1/2 c. dry white wine
- 1 28-oz. can chopped tomatoes , with liquid
- 2 c. fish stock
- 1 lb. halibut filets, skin removed and roughly chopped
- 1 c. fresh green beans, trimmed and quartered
- 1 large organic lemon, juice and zest
- 3/4 c. Fresh parsley, chopped
- 1/4 c. pine nuts
Ingredients
- 2 T. Extra virgin olive oil
- 1 medium red onion, diced
- 2 large celery stalks, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 2-3 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1/2 c. dry white wine
- 1 28-oz. can chopped tomatoes , with liquid
- 2 c. fish stock
- 1 lb. halibut filets, skin removed and roughly chopped
- 1 c. fresh green beans, trimmed and quartered
- 1 large organic lemon, juice and zest
- 3/4 c. Fresh parsley, chopped
- 1/4 c. pine nuts
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Instructions
Heat the olive oil in a large soup pot over medium heat. Add the onion, celery , carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Cook, stirring occasion ally, until the veggies become soft and fragrant, approximately 4-5 minutes.
Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
Add the chopped tomatoes and fish stock and 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 the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
Add lemon zest and juice and 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!
