Halibut Stew with Olives and Lemon

Name: Halibut Stew with Olives and Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp capers, drained and minced; 414 milliliters chicken broth; 118 milliliters dry white wine; 237 milliliters finely chopped flat-leaf parsley; 227 grams package thawed frozen artichoke hearts, quartered if large; 2 larges garlic cloves, minced; 237 milliliters pitted medium green olives; 454 grams halibut chunks; 1 Grated lemon zest and juice of lemon; 2 Tbsps olive oil; 4 servings Salt and freshly ground black pepper; 4 servings Salt and freshly ground black pepper to taste; 454 grams Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes

Halibut Stew with Olives and Lemon requires roughly 45 minutes from start to finish. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 382 calories, 26g of protein, and 19g of fat. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. It is perfect for Autumn. If you have yukon gold potatoes, juice of lemon, halibut chunks, and a few other ingredients on hand, you can make it. It works well as an expensive main course.

Instructions

Heat oil in a large pot over medium heat.

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Cooking Oil

Equipment you will use

Pot

Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds.

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Lemon Zest

Capers

Garlic

Add wine and simmer, until reduced by half, about 2 minutes.

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Wine

Add broth and potatoes and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

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Potato

Broth

Meanwhile, sprinkle halibut with salt and pepper.

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Salt And Pepper

Halibut

Add artichokes and halibut chunks to pot and stir. Cover and cook until potatoes are tender when pierced and halibut is opaque in the center, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste.

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Salt And Pepper

Lemon Juice

Artichoke

Potato

Halibut

Parsley

Olives

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Pot

Serve hot, with lemon wedges on the side.

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Lemon Wedge

Equipment

Pot

Ingredients

Servings:

1Tbsp

capers, drained and minced 414milliliters

chicken broth 118milliliters

dry white wine 237milliliters

finely chopped flat-leaf parsley 227grams

package thawed frozen artichoke hearts, quartered if large 2larges

garlic cloves, minced 237milliliters

pitted medium green olives 454grams

halibut chunks 1

Grated lemon zest and juice of lemon 2Tbsps

olive oil 4servings

Salt and freshly ground black pepper 4servings

Salt and freshly ground black pepper to taste 454grams

Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.