Spicy Halibut Stew Recipes

HALIBUT STEW

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.

SPICY HALIBUT

Steps:

• Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined.
• Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.
• Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork.
• Store remaining spice mixture in an airtight container for future use.

SPICY HALIBUT STEW

Steps:

• Cut halibut into 1-inch pieces.
• Brown sausage in large soup pot over meduin-high heat for 5 minutes, breaking into chunks. Drain sausage.
• Add onion, green pepper, chicken broth, corn, black beans, and tomatoes. simmer 10 minutes.
• Add seasoning and halibut. Simmer an 10 minutes until halibut cooked. Sever with warm crusty bread.

ROAST HALIBUT WITH CHORIZO AND SPICY TOMATO BROTH

Steps:

• Preheat the oven to 400°F. Heat the olive oil in a small ovenproof skillet over moderate heat. Add the chorizo and brown on all sides, about 3 minutes. Transfer the skillet to the oven and roast until the sausages feel firm, about 5 minutes. Set aside to cool slightly, then cut into 1-inch-thick slices.
• Put the potatoes in a saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Peel, then cut into 1-inch chunks.
• For the tomato broth: Heat the olive oil in a large pot over high heat. Add the bell peppers and sauté, stirring, for about 3 minutes to soften them, then add the garlic and chile flakes. Lower the heat and cook for about 1 minute to release the garlic fragrance, then add the tomatoes and the oregano, rubbing the herb between your fingers. Simmer briskly until the tomatoes soften, about 2 minutes, then add the stock and wine. Simmer for about 5 minutes to thicken the liquid slightly, then add the chorizo and potatoes. Simmer for 5 minutes to develop the flavor. Taste and adjust the seasoning.
• Season the fish on both sides with salt and pepper. Arrange the fillets on top of the stew, then cover and simmer gently until the fish is fully cooked, about 10 minutes. Divide the chorizo, potatoes, and broth among 4 soup bowls, then top each portion with a fish fillet. Garnish with chopped cilantro. Serve immediately.
• Enjoy with Cakebread Cellars Carneros Pinot Noir or another medium-bodied red wine with zesty fruit.