Halibut Stew with Fennel and Orange
Wild Alaska halibut is lean, protein-rich, and delicate—which makes it perfect for a stew that feels bright instead of heavy. Each bowl delivers around 40 grams of protein, naturally packaged with the clean flavor that only wild-caught fish can provide. The fennel brings an aromatic sweetness, the orange adds unexpected brightness, and together they turn simple halibut into something you'll crave on repeat.
Bonus: This can also be made with Cod.
Ingredients
- 1 to 2 Tablespoons olive oil
- 1 sweet onion, peeled and sliced
- 1 fennel bulb, thinly sliced crosswise
- 1 Tablespoon chopped fresh garlic
- 1 can (28 oz.) diced tomatoes, unsalted
- 1 to 2 teaspoons salt, if desired
- 1 teaspoon garam masala
- 4 Alaska Halibut or Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
- 2 medium oranges, peeled and segmented
- 3 Tablespoons chopped fresh dill
- 1 small French baguette, sliced, if desired
Step 1. Cook the aromatics
Lightly coat the bottom of the Dutch oven or stockpot with olive oil. Turn heat to medium-high. Add and sauté the onion, fennel and garlic until onion softens, about 5 minutes. Stir in diced tomatoes, salt and garam masala. Cook, covered, an additional 5 minutes over medium heat.
Step 2. Poach the halibut and serve
Rinse any ice glaze from frozen fish under cold water; place fillets in stockpot, submerging them in the sauce; top with orange segments. Cover and cook for 4-5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off the heat and let seafood rest in liquid for 5 minutes. Sprinkle on dill. Serve stew with baguette slices, if desired.
Recommended side dish: Israeli couscous with squash and chard
Recipe courtesy of Alaska Seafood. alaskaseafood.com
