Bouillabaisse Halibut Stew Recipe

Serves/Makes: 4

Ingredients:

• 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.

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

This recipe for Bouillabaisse Halibut Stew serves/makes: 4

Main Ingredient: Halibut
Preparation Method: Soup/Stew
Cuisine: French