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.

No additional tips available.

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

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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.

Galician Fish Stew

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