Galician Fish Stew Recipe

Name: Galician Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 6-ounce skinless halibut fillets; Kosher salt; 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick; 1 cup fish stock or clam broth; 1/2 cup dry white wine; 2 bay leaves; 1 medium onion, quartered; 3 cups coarsely chopped Swiss chard leaves (6 ounces); 1/4 cup extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1 tablespoon sweet Spanish paprika; Crushed red pepper

Servings: persons

Four 6-ounce skinless halibut fillets
Kosher salt
2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
1 cup fish stock or clam broth
1/2 cup dry white wine
2 bay leaves
1 medium onion, quartered
3 cups coarsely chopped Swiss chard leaves (6 ounces)
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 tablespoon sweet Spanish paprika
Crushed red pepper

1
Season the halibut with salt and refrigerate for 30 minutes.
2
In a large saucepan, combine the potatoes, stock, wine, bay leaves, onion, chard and 1 tablespoon of salt.
3
Bring to a boil, cover and simmer over low heat for 15 minutes.
4
In a small saucepan, heat the oil.
5
Add the garlic and cook over low heat until golden, 4 minutes.
6
Stir in the paprika and crushed red pepper; remove from the heat.
7
Lay the halibut on top of the potatoes and simmer, turning once, until the fish is just cooked through, about 8 minutes.
8
Transfer the halibut and potato stew to shallow bowls.
9
Ladle 1 1/2 cups of the broth into the garlic oil and bring to a boil.
10
Stir well, pour it over the fish and serve.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Four 6-ounce skinless halibut fillets, Kosher salt, 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick, 1 cup fish stock or clam broth, and more.

Yes, Galician Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Galician Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions