Get Special Offers, Recipes, Healthy News ... and more! I'm on Board Hide this 
Got it! You are now signed up to receive our newsletter.


Savory Hellenic Halibut Stew

Print Share E-Mail Google+ Twitter Facebook
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

34 Alaskan Halibut fillet portions (6 oz each), fresh, thawed or frozen, cut in cubes
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
Dash of dried organic oregano and thyme

  • 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.

Check out these customer favorites
For orders, questions, or assistance call 800-608-4825 any day or time. © 2016 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved