Quick and Easy Halibut Stew

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

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

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.