Winter’s here, and it’s time for hot, hearty soups and stews. On a cold day or for a Sunday night super, this Greek-accented recipe is a great choice!
It goes well with a sourdough bread. And with this tomato-based fish stew, try a Chablis, a warm, robust red wine like Cote Rotie, or a dry, white wine like Pouilly-Fumé.
Savory Hellenic Halibut Stew
Serves 4
1 cup chopped onions
2 large garlic cloves, chopped
1/2 cup pitted Kalamata olives, sliced
1 large can (28 oz) peeled, diced tomatoes
1 tablespoon tomato paste
8 oz clam juice
2/3 cup dry white wine
Heat olive oil in heavy large pot over medium-high heat.
Add chopped onion and garlic and sauté 4 minutes.
Add olives and stir 2 minutes. Add tomato, tomato paste and continue to for cook two more minutes.
Add clam juice, dry white wine, and fish and simmer until fish is lightly cooked through, less than 10 minutes.
Add seasoning. Add salt and pepper to taste.
Ladle into bowls and serve.
