Halibut Stew


4 tablespoons butter
1/4 cup chopped shallots
2 cups chicken stock
1/2 cup dry white wine
1/4 cup Madeira
2 tablespoons tomato paste
2 pounds halibut, cut into serving pieces
Salt and pepper to taste
Chopped parsley or dill


Melt butter in Dutch oven. Saute shallots until soft. Add stock, wine Madeira, and tomato paste. Stir until smooth. Add fish. Season with salt and pepper. Bring just to a boil, reduce heat, and simmer, partially covered, 20 minutes. Garnish with chopped parsley or dill.

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