Bouillabaisse Halibut Stew Recipe

Serves/Makes: 4


  • 4 halibut steaks, 6-8 ounces each
  • 1/4 red bell pepper, julienned
  • 1/4 green bell pepper, julienned
  • 1/4 sweet onion, thinly sliced
  • 2 Tablespoons fresh garlic, chopped
  • 1/2 cup dry white wine
  • 1/2 cup light chicken stock
  • 2 Italian plum tomatoes - peeled, seeded, and chopped
  • 1 pinch saffron
  • 1 star anise
  • 5 fresh basil leaves, coarsely chopped
  • Salt and pepper to taste
How to cook Bouillabaisse Halibut Stew:
  • Season halibut with salt and pepper and place in a 12 x 8-inch baking dish lightly greased with olive oil. Set aside.
  • Heat a non-stick skillet add olive oil.
  • Saute red bell pepper, green bell pepper, onion, and garlic for 5 minutes. Add chopped tomatoes, saffron, star anise, dry white wine, and chicken stock and cook for 5 minutes. Add salt and pepper.
  • Pour the content of skillets over halibut steaks. Cover dish with foil paper and bake for about 15 to 20 minutes. Time varies due to thickness of fish steaks.
  • Serve the Bouillabaisse Halibut Stew over pasta or grain (e.g., quinoa or rice). Sprinkle each plate with fresh basil.


Bouillabaisse is a classic French recipe of fish and/or seafood stew from Marseilles.

This recipe for Bouillabaisse Halibut Stew serves/makes: 4

The Bouillabaisse Halibut Stew recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Halibut (more Halibut recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: French (more French recipes)

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