Halibut Stew with Olives and Lemon
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 tablespoon capers, drained and minced
- Grated lemon zest and juice of 1 lemon
- 1/2 cup dry white wine
- 1 3/4 cups chicken broth
- 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
- 1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
- 1 pound halibut chunks
- Salt and freshly ground black pepper
- 1 cup finely chopped flat-leaf parsley
- 1 cup pitted medium green olives
- Salt and freshly ground black pepper to taste
- 1. Heat oil in a large pot over medium heat. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds.
- 2. Add wine and simmer, until reduced by half, about 2 minutes. Add broth and potatoes and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
- 3. Meanwhile, sprinkle halibut with salt and pepper.
- 4. Add artichokes and halibut chunks to pot and stir. Cover and cook until potatoes are tender when pierced and halibut is opaque in the center, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.
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