Italian Halibut Stew
A thick and hearty white fish stew. The perfect soup for warming hungry fishermen, or cold snow bunnies, from the inside out.
Ingredients
- 2 pounds halibut or other firm white fish- cut into 1 inch pieces
- 1 - 2 tablespoons olive oil for sautéing
- ¾ cup onion
- 3 cloves garlic minced (may substitute garlic salt)
- 1 cup chopped celery
- ½ - 1 cup chopped green bell pepper - bite sized pieces
- 2 tomatoes
- 1 cup tomato juice unsalted
- 1 cup white wine water may be substituted
- 1 9 ounce package of frozen Italian green beans
- ½ cup rice uncooked
- 1 beef bouillon cube
- ½ teaspoon Worcestershire sauce
- 1 teaspoon dried Italian herb blend
- ⅛ ground black pepper
- 2 tablespoons fresh 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.