Firm-textured halibut stands up to quick simmering and still holds its shape. Serve with crusty French bread and a tossed green salad.

Recipe by Cooking Light April 2008

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Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 cups stew and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 5 minutes or until tender. Add green beans and next 4 ingredients (through tomatoes); bring to a boil. Add pasta. Cover, reduce heat, and simmer 12 minutes or until pasta is tender.

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  • Stir in basil, oregano, tomato paste, and freshly ground black pepper. Gently stir in fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with Parmesan cheese.

  • Wine note: In southern France, dry rosé wine is the classic match with the summery flavors of fish stew. The fresh white fruit and subtle berry flavors of a rose like Château d'Aqueria Tavel Rosé 2006 ($17) are delicate enough for firm fish, while the generous acidity can handle tomato paste and basil. These dry wines are best when fresh, so watch also for 2007 releases, which start appearing now. —Jeffery Lindenmuth

Nutrition Facts

385 calories; calories from fat 19%; fat 8.3g; saturated fat 2.1g; mono fat 4g; poly fat 1.3g; protein 31.4g; carbohydrates 45.9g; fiber 7.9g; cholesterol 32mg; iron 4.2mg; sodium 698mg; calcium 218mg.