2poundshalibutor other firm white fish- cut into 1 inch pieces
1 - 2tablespoonsolive oilfor sautéing
¾cuponion
3clovesgarlicminced (may substitute garlic salt)
1cupchopped celery
½ - 1cupchopped green bell pepper - bite sized pieces
2tomatoes
1cuptomato juiceunsalted
1cupwhite winewater may be substituted
1 9ouncepackage of frozen Italian green beans
½cupriceuncooked
1beef bouillon cube
½teaspoonWorcestershire sauce
1teaspoondried Italian herb blend
⅛ground black pepper
2tablespoonsfresh parsley - minced
Optional - fresh grated Parmesan cheese to sprinkle on the top
Instructions
Cut the Halibut into pieces as noted above. Cover and refrigerate the fish until it is time to add it to the stew.
On the stove top - heat a large dutch oven or heavy bottomed soup pot to medium high heat. Add oil and sauté the onion, garlic, celery, and green pepper until soft and fragrant.
Add tomatoes, tomato juice, wine, beans, rice, bouillon cube, Worcestershire sauce, Italian herbs, and black pepper. Cover and simmer over medium/low heat for 15 minutes.
Add cut fish and parsley. Simmer an additional 10 minutes or until the fish has cooked through completely.
Serve hot. If desired sprinkle with a small amount of grated Parmesan cheese.