Galician Fish Stew
|Kosher salt||To Taste|
|Yukon gold potatoes,||2 Pound, peeled|
|Dry white wine||1 Cup (16 tbs)|
|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|
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.