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Halibut Stew with Olives and Lemon





Yields
Makes 4 servings



Total Time
45 mins

This savory fish stew comes together in about 45 minutes and leaves you time during the prep to toss a quick salad or toast a loaf of bread.

 2 tablespoons olive oil
 2 large garlic cloves, minced
 1 tablespoon capers, drained and minced
  Grated lemon zest and juice of 1 lemon
 1/2 cup dry white wine
 1 3/4 cups chicken broth
 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
 1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
 1 pound halibut chunks
  Salt and freshly ground black pepper
 1 cup finely chopped flat-leaf parsley
 1 cup pitted medium green olives
  Salt and freshly ground black pepper to taste
Step 1
1

Heat oil in a large pot over medium heat. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds.

Step 2
2

Add wine and simmer, until reduced by half, about 2 minutes. Add broth and potatoes and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

Step 3
3

Meanwhile, sprinkle halibut with salt and pepper.

Step 4
4

Add artichokes and halibut chunks to pot and stir. Cover and cook until potatoes are tender when pierced and halibut is opaque in the center, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Nutrition Facts

Servings 0