Ingredients
1 1/2 lb fresh halibut steak, trimmed (save trimmings))
3-4 cloves garlic, peeled
6-8 fresh Roma type tomatoes, washed, cut into medium size dice
2-3 zucchini washed, trimmed and cut into medium size dice
1 red pepper, washed, dried, cut into medium dice
3-4 medium size russet (or your favorite potato), scrubbed well, no peel, cut into medium size dice
1 bunch fresh thyme – leaves off the stems. Dice leaves and keep the stems for the broth
Handful of fresh parsley, washed, dried, chopped fairly fine
Generous pinch of your favorite chili powder
1/2 cup unsalted butter, ready at room temperature
How To Make
1
Cut halibut into medium size pieces. Sprinkle with kosher salt and fresh ground pepper. Set aside. Keep cool or refrigerated.
2
To make the broth: Place halibut trimmings in a small sauce pan and add garlic, peppercorns, bay leaves, white wine, 1 lemon cut in half and thyme stems. Add a pinch of salt, water – just to cover ingredients and bring to a rolling boil, turn heat to low, simmer for 20 minutes and set aside.
3
In a medium to large size pan with high sides, or a Dutch oven, heat about 3 tbs of EVOO over a medium flame.
4
Add onion and sauté for about 5 minutes.
5
Add zucchini, red pepper, potatoes, salt & pepper to taste, chili powder, 1/2 cup white wine and salute about 5 more minutes.
6
Reduce heat to low and add Roma tomatoes, 2 tbs butter. Stir gently and cook for about 15 minutes.
7
Meanwhile, heat a grill or cast iron pan, slicked with a bit of EVOO, to high heat.
8
Carefully sear, in batches, the sliced halibut , 2-3 minutes, on one side only.
9
Remove the halibut to a plate.
10
Taste the stew and adjust for seasoning
11
Add the thyme leaves, about 1-3 tbs butter and half and half to taste
12
Carefully place the grilled halibut, lemon quarters and accumulated juices into the stew.
13
Stir gently and cook about 5 – 10 minutes.
14
Ladle into slightly pre-heated bowls and garnish with generous pinches of parsley and freshly ground pepper, as desired. Enjoy!
