Provencal Saffron-Tomato Stew with Halibut
Print Share E-Mail Google+ Twitter Facebook

Provencal Saffron-Tomato Stew with Halibut

This makes a perfect dinner party dish and has the wonderfully rich and intense flavors so typical of Provencal cooking.  

Cooking time 45 to 50 minutes

Serves 4

2 tablespoons extra virgin olive oil

1 onion, chopped

2 garlic cloves, crushed

2 teaspoons chopped fresh thyme

1 head fennel, trimmed and chopped

pinch chili flakes

4 tablespoons Pernod or other dry anise liquor (optional)

14 oz can chopped tomatoes

½ pint fish or vegetable stock

large pinch of saffron strands

2 bay leaves

2 (6-oz each) halibut fillets

50 g (2oz) pitted black olives, halved

2 tablespoons chopped fresh parsley

salt and pepper


  • Heat the oil in a saucepan and fry the onion, garlic, thyme, fennel and chili flakes for 10 minutes until softened. Add the Pernod and boil rapidly until the liquid is almost totally evaporated.

  • Add the tomatoes, stock, saffron, bay leaves and salt and pepper, bring to the boil, cover and simmer for 30 minutes.

  • Cut the halibut into bite-size chunks and add to the stew with the olives and parsley, cover and cook for a further 5-6 minutes until the halibut is cooked. Adjust seasonings and serve with some freshly cooked spaghetti.

Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns

For orders, questions, or assistance call 800-608-4825 any day or time. © 2015 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved