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Galician Fish Stew

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Ingredients
  Halibut 6 Ounce
  Kosher salt To Taste
  Yukon gold potatoes, 2 Pound, peeled
  Dry white wine 1 Cup (16 tbs)
  Bay leaves 2
  Onion 1 Medium, quartered
  Swiss chard leaves 3 Cup (48 tbs), chopped
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Garlic 4 Clove (20 gm), thinly sliced
  Sweet spanish paprika 1 Tablespoon
  Red pepper To Taste, crushed
Directions

1. Season the halibut with salt and refrigerate for 30 minutes. In a large saucepan, combine the potatoes, stock, wine, bay leaves, onion, chard and 1 tablespoon of salt. Bring to a boil, cover and simmer over low heat for 15 minutes.
2. In a small saucepan, heat the oil. Add the garlic and cook over low heat until golden, 4 minutes. Stir in the paprika and crushed red pepper; remove from the heat.
3. Lay the halibut on top of the potatoes and simmer, turning once, until the fish is just cooked through, about 8 minutes.
4. Transfer the halibut and potato stew to shallow bowls. Ladle 1 1/2 cups of the broth into the garlic oil and bring to a boil. Stir well, pour over the fish and serve.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Healthy

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