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Galician Fish Stew

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  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1767 Calories from Fat 716

% Daily Value*

Total Fat 78 g119.9%

Saturated Fat 8.1 g40.7%

Trans Fat 0 g

Cholesterol 78.2 mg26.1%

Sodium 768.9 mg32%

Total Carbohydrates 198 g65.9%

Dietary Fiber 24.7 g98.8%

Sugars 30.9 g

Protein 55 g109.8%

Vitamin A 137.3% Vitamin C 93.5%

Calcium 18.2% Iron 29.7%

*Based on a 2000 Calorie diet


Galician Fish Stew Recipe