This fish stew made with halibut, fennel, and chorizo with has a white wine-tomato base takes minimal effort to make and makes a delicious dinner.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
557 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium heat until hot. Cook chorizo, onion, and fennel until onion is soft and translucent and chorizo is browned, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and bring to a boil while scraping the browned bits of food of the bottom of the pan with a wooden spoon, about 2 minutes. Stir in tomatoes with their juice and clam juice. Bring to a simmer and cook until flavors meld, about 10 minutes.
Step 2
Season halibut with salt and pepper and place in tomato mixture, coving it with sauce. Bring to a simmer. Cover, reduce heat to medium-low, and simmer until fish flakes easily with a fork and is cooked through, about 5 minutes. Season with salt and pepper and sprinkle with parsley.
Ingredients
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
salt and freshly ground black pepper to taste
⅔ cup white wine
1 bulb fennel, trimmed and thinly sliced
1 large onion, finely chopped
1 tablespoon chopped fresh parsley, or to taste (Optional)
2 (8 ounce) bottles clam juice
6 ounces Spanish-style chorizo, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, with juice
24 ounces halibut, skin removed, cut into 1-inch pieces
