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Alaska Halibut or Cod Stew

  • person Mackenzie Bethje
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Bowl of Alaska Halibut or Cod Stew with Fennel and Orange

This warming Alaska halibut or cod stew is ready in just two steps and is full of zesty flavor. A perfect recipe for a cold winter's night. 

Alaska Halibut or Cod Stew with Fennel and Orange

Servings: 4-6           Prep Time: 20 minutes        Cook Time: 10 minutes

Ingredients

  • 1 to 2 Tablespoons olive oil
  • 1 sweet onion, peeled and sliced
  • 1 fennel bulb, thinly sliced crosswise
  • 1 Tablespoon chopped fresh garlic
  • 1 can (28 oz.) diced tomatoes, unsalted
  • 1 to 2 teaspoons salt, if desired
  • 1 teaspoon garam masala
  • 4 Alaska Halibut or Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 2 medium oranges, peeled and segmented
  • 3 Tablespoons chopped fresh dill
  • 1 small French baguette, sliced, if desired

Directions

    Cook the aromatics

    • Lightly coat the bottom of the Dutch oven or stockpot with olive oil. Turn heat to medium-high. Add and sautĂ© the onion, fennel and garlic until onion softens, about 5 minutes. Stir in diced tomatoes, salt and garam masala. Cook, covered, an additional 5 minutes over medium heat.

    Poach the halibut or cod and serve

    • Rinse any ice glaze from frozen fish under cold water; place fillets in stockpot, submerging them in the sauce; top with orange segments. Cover and cook for 4-5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off the heat and let seafood rest in liquid for 5 minutes. Sprinkle on dill. Serve stew with baguette slices, if desired.

    Recommended side dish: Israeli couscous with squash and chard

     

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