Alaskan Halibut Stew
image/svg+xml Recipes Alaskan Halibut Stew

Alaskan Halibut Stew

Halibut is one of the numerous whitefish species inhabiting Alaskan waters. You can find out more about this part of the underwater community in our recent article about Alaskan whitefish.

Today, we have prepared a delicious stew recipe, which will make you look at whitefish from a completely different angle.

For stew:

  • 1kg skinless Alaskan halibut filets, cut into 5-cm chunks
  • 500g shelled clams
  • 400g, or 10-12 large, raw prawns
  • 1kg tomatoes (or about 5-6 medium sized tomatoes), roughly chopped
  • 350ml fish stock, or water
  • 200ml white California wine
  • 1 large onion, sliced
  • 2 garlic cloves, sliced
  • 1 red chili, finely chopped
  • 2 tbsp tomato paste
  • handful of parsley, chopped
  • 3 strips orange zest
  • 3 tbsp olive oil
  • salt and pepper to taste

For the garlic toast:

  • 1 large ciabatta loaf, cut into 1cm slices
  • 5 tbsp olive oil
  • 2 garlic cloves, halved

Cooking steps

Step 1

Let’s start with garlic toast: drizzle the bread with oil, then griddle or grill until golden. While the toast is still hot, rub them with garlic and put aside.

Step 2

Heat the oil in a large frying pan. Add the onion and cook over a low to medium heat for 5 minutes until softened. Add the garlic and chili and cook for a couple of minutes more. Stir in the tomato paste and tomatoes. Turn up the heat and cook for 10-15 minutes, stirring until the tomatoes are pulpy. Add the wine and cook for 10 minutes more, until most of it has boiled away.

Step 3

Add the fish stock or water along with the orange zest and heat until it starts to simmer slightly. Put the halibut chunks into the liquid and cook for 5 minutes. Add the clams and prawns and cook for 5 minutes more until the fish is cooked and the clams have opened (remove any that haven’t). Sprinkle the stew with parsley, season to taste with salt and pepper and serve with the garlic toasts.

The combination of flavors in the stew will take you on a gastronomic trip to the Pacific coast. Do not forget to accompany it with a glass of your favorite wine - a Washington Sauvignon Blanc or an Oregon Rose will pair here perfectly. Bon Appetit!

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