Best 3 Halibut Stew Recipes

**Unveiling the Delights of Halibut Stew: A Culinary Journey Through Three Enticing Recipes**

Embark on a culinary adventure with halibut stew, a delectable dish that showcases the delicate flavors of the sea. This versatile stew offers a symphony of taste and texture, making it a favorite among seafood enthusiasts. Discover three distinct recipes that capture the essence of halibut stew, each with its unique blend of ingredients and cooking techniques. From the classic creamy halibut stew, featuring tender halibut simmered in a rich and flavorful broth, to the Mediterranean-inspired halibut stew, bursting with vibrant flavors of tomatoes, olives, and herbs, to the Asian-infused halibut stew, tantalizing taste buds with a harmonious balance of sweet, sour, and savory notes, these recipes promise an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

QUICK AND EASY HALIBUT STEW

Quick and Easy Halibut Stew image

We love this halibut stew in our family. It tastes great over couscous or rice and is perfect if you're craving a tasty fish dish.

Provided by barbara

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
6 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1 large onion, finely chopped
1 bulb fennel, trimmed and thinly sliced
4 cloves garlic, minced
⅔ cup white wine
2 (14.5 ounce) cans diced tomatoes, with juice
2 (8 ounce) bottles clam juice
24 ounces halibut, skin removed, cut into 1-inch pieces
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

Heat olive oil in a large pot over medium heat until hot. Cook chorizo, onion, and fennel until onion is soft and translucent and chorizo is browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and bring to a boil while scraping the browned bits of food of the bottom of the pan with a wooden spoon, about 2 minutes. Stir in tomatoes with their juice and clam juice. Bring to a simmer and cook until flavors meld, about 10 minutes.
Season halibut with salt and pepper and place in tomato mixture, coving it with sauce. Bring to a simmer. Cover, reduce heat to medium-low, and simmer until fish flakes easily with a fork and is cooked through, about 5 minutes. Season with salt and pepper and sprinkle with parsley.

Nutrition Facts : Calories 556.8 calories, Carbohydrate 17.5 g, Cholesterol 95.4 mg, Fat 27.1 g, Fiber 4.2 g, Protein 49.3 g, SaturatedFat 7.6 g, Sodium 1253.7 mg, Sugar 7.2 g

SPICED HALIBUT WITH SPINACH AND CHICKPEA STEW

Spiced Halibut With Spinach and Chickpea Stew image

This highly aromatic dish is inspired by pkaila, a Tunisian condiment made by frying spinach in plenty of oil for a long time (traditionally hours) until it becomes almost black in color. This slow-frying transforms the spinach into a rich and flavorful version of itself. Here, the spinach isn't fried in so much oil, or for as long, but it still delivers a uniquely rich and wholly unexpected depth to the dish. The spinach stew can be made ahead of time but, if you do so, season the fish and chickpeas close to the time when you are going to cook them. The Persian lime powder is optional. You can buy it, or start with a whole dried Persian lime: Roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder.

Provided by Yotam Ottolenghi

Categories dinner, seafood, soups and stews, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 31

Ingredients

1/3 cup/60 milliliters olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon dried Persian lime powder (optional, see note)
2 garlic cloves, crushed
2 teaspoons lemon zest
3/4 teaspoon kosher salt
4 skinless, boneless halibut fillets, patted dry (about 1 pound/410 grams total)
1 can chickpeas (15.5 ounces/400 grams), drained and patted dry
2 tablespoons vegetable oil, for frying
Olive oil
3/4 cup (80 grams) finely chopped yellow onion
3 garlic cloves, crushed
2 mild green chile peppers, such as Anaheim, finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried Persian lime powder (optional)
1/2 teaspoon ground coriander
1 fresh cinnamon stick, roughly crushed
1 1/4 packed cups/50 grams cilantro (coriander)
1/2 packed cup/25 grams flat-leaf parsley
1 pound/400 grams baby spinach
1 1/4 teaspoons flaky sea salt
2 cups/500 milliliters chicken or vegetable stock
1 1/2 teaspoons granulated sugar or caster sugar
3 tablespoons lemon juice
1 lemon (peel the skin to get 3 strips and juice to get 2 tablespoons)
1 mild green chile pepper, such as Anaheim, halved lengthwise and finely sliced
2 spring onions, finely sliced on an angle
2 tablespoons olive oil
2 packed tablespoons/5 grams cilantro (coriander), roughly sliced
Flaky sea salt and black pepper

Steps:

Marinate the fish and chickpeas: In a small bowl, mix the first 7 ingredients together. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature.
Prepare the spinach stew: Add 1/3 cup plus 1 tablespoon/75 milliliters of the olive oil to a large pot over medium heat with the onion and gently fry for 8 minutes, or until soft. Add the garlic, chile pepper, spices and cinnamon stick and continue to cook for 5 minutes, stirring often.
Meanwhile, add the herbs and some of the spinach to a food processor and blitz until finely chopped. Repeat in batches until all the greens are finely chopped. Add the chopped spinach and herbs to the pot with the onions, along with 3 tablespoons of oil and the flaky salt. Cook for 15 minutes, stirring often, until the spinach turns a deep green color, almost gray.
Add the chicken stock, sugar, lemon juice and 1/3 cup/100 milliliters water to the pot. Bring to a rapid simmer and then lower the heat. Cook for 20 minutes until thickened slightly.
Make the salsa: Finely slice the lemon skin into very thin strips, then mix with the lemon juice and remaining salsa ingredients and set aside.
When you're ready to serve, heat a large nonstick frying pan on a high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
Add about two-thirds of the chickpeas to the stew and stir together, then transfer the stew to a large platter with a lip. Place the halibut fillets on top of the stew, then scatter over the remaining fried chickpeas. Finish with the salsa and serve at once, sprinkled with more flaky sea salt if you like.

HALIBUT STEW

Halibut Stew image

Make and share this Halibut Stew recipe from Food.com.

Provided by Tebo3759

Categories Stew

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs halibut
2 teaspoons vegetable oil
2 green peppers, seeded and chopped
2 carrots, thinly sliced
1 onion, chopped
2 cloves garlic, minced
1 (28 ounce) can tomatoes
1 (12 ounce) can tomato juice
2 teaspoons Worcestershire sauce
1 teaspoon crushed basil
1 teaspoon sugar
1/2 cup dry white wine or 1/2 cup fish stock

Steps:

Cut halibut into 1" pieces.
Saute peppers carrots, onion and garlic in oil in a large pot until onion is tender.
Add tomatoes, juice, Worcestershire, basil& sugar.
Bring to a boil then simmer 10 minutes.
Add wine and halibut.
Simmer 8 minutes or until fish flakes.

Nutrition Facts : Calories 195.8, Fat 3.5, SaturatedFat 0.6, Cholesterol 55.6, Sodium 276.1, Carbohydrate 15.1, Fiber 3.4, Sugar 9.4, Protein 23.5

Tips:

Choose the freshest halibut you can find. Ask your fishmonger for halibut that is firm to the touch and has a mild, briny smell. Avoid any halibut that is slimy or has a strong fishy odor.
Cut the halibut into 1-inch pieces. This will ensure that the halibut cooks evenly.
Season the halibut liberally with salt and pepper. This will help to enhance the natural flavor of the fish.
Cook the halibut over medium heat. This will prevent the fish from overcooking and becoming tough.
Add the vegetables to the pot and cook until they are tender. The vegetables should be cooked through but still have a bit of crunch.
Add the broth and bring the stew to a simmer. Simmer the stew for at least 15 minutes, or until the halibut is cooked through.
Serve the stew hot with crusty bread or crackers.

Conclusion:

Halibut stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. This stew is packed with flavor and is sure to please even the most discerning palate. So next time you're looking for a quick and easy meal, give halibut stew a try. You won't be disappointed!