Creole Halibut Stew
|Olive oil||1 Tablespoon|
|Green onions||3 , thinly sliced to make 1/3 cup|
|Garlic||4 Clove (20 gm), minced|
|Sweet green pepper||1 Small, cored, seeded and finely chopped to make 1 cup|
|Carrots||2 Small, peeled and thinly sliced to make 1 cup|
|Spicy dry sausage||1 Ounce, cut into match stick strips (1/4 Cup, Pepperoni / Soppresata / Chorizo)|
|Finely chopped jalapeno||1⁄2 Teaspoon (Adjust Quantity As Per Taste, Wash Your Hands After Handling The Pepper)|
|Tomato||1 Large, chopped, with its juice to make 1 1/2 cups|
|Clam broth/Bottled clam juice||1⁄3 Cup (5.33 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Halibut steaks||24 Ounce (4 Pieces, 6 Ounce Each)|
1 ln a 12-inch skillet, heat the oil over moderate heat. Add the green onions and saute, stirring frequently, for 2 minutes. Add the garlic and cook for 1 minute. Stir in the green pepper, carrots, sausage, and jalapeno pepper; reduce the heat to low, cover, and cook for 5 minutes. Stir in the tomato and clam broth and cook 4 minutes more.
2 Rub the cumin and red pepper over the halibut steaks and place them on top of the vegetable mixture. Cover and cook over low heat for 10 minutes or until the fish flakes easily when tested with a fork. Transfer the halibut to warm dinner plates and spoon some vegetables over each portion.