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. Recipe courtesy Ryan and Sara Hall via the Alaska Seafood Marketing Institute.
Alaska Halibut or Cod Stew
Alaska Halibut or Cod Stew with Fennel and Orange
Rated 5.0 stars by 1 users
Category
Soup
Servings
4-6
Prep Time
20 minutes
Cook Time
10 minutes
This warming Alaska halibut or cod stew is ready in just two steps and is full of zesty flavor. A perfect meal for a cold, winter night.
Recipe by Ryan and Sarah Hall via Alaska Seafood Marketing Institute
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 sauté 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
Recipe Video
Recipe Note
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