Halibut With Swiss Chard, Leek and Pepper Stew Recipe

Name: Halibut With Swiss Chard, Leek and Pepper Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 large Spanish onion, chopped; 1 large leek, white and tender green parts, halved lengthwise and sliced crosswise 1/4 inch thick; 4 large garlic cloves, thinly sliced; ½ cup dry white wine; 12 medium butternut squash, peeled and cut into 3/4-inch dice; 12 lb swiss chard, stems discarded, leaves torn into large pieces; 1 red bell pepper, cut into 3/4-inch dice; 1 yellow bell pepper, cut into 3/4-inch dice; ½ teaspoon fennel seed; ½ teaspoon dried thyme; ¼ teaspoon crushed red pepper flakes; salt & freshly ground black pepper; 4 (6 ounce) skinless halibut fillets; ½ cup shredded basil leaves

Servings: persons

1 tablespoon extra virgin olive oil
1 large Spanish onion, chopped
1 large leek, white and tender green parts, halved lengthwise and sliced crosswise 1/4 inch thick
4 large garlic cloves, thinly sliced
½ cup dry white wine
12 medium butternut squash, peeled and cut into 3/4-inch dice
12 lb swiss chard, stems discarded, leaves torn into large pieces
1 red bell pepper, cut into 3/4-inch dice
1 yellow bell pepper, cut into 3/4-inch dice
½ teaspoon fennel seed
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
salt & freshly ground black pepper
4 (6 ounce) skinless halibut fillets
½ cup shredded basil leaves

1
Preheat the oven to 425 .
2
Heat the olive oil in a large enameled cast-iron casserole.
3
Add the onion, leek and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
4
Add the wine and cook until almost evaporated, about 3 minutes.
5
Add the squash, Swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper.
6
Season the vegetables generously with salt and pepper, cover and cook over low heat, stirring occasionally, until the squash is tender, about 15 minutes.
7
Spread half of the vegetable stew in an 8-by-11-inch glass or ceramic baking dish.
8
Season the halibut with salt and pepper and nestle the fillets in the stew; cover with the remaining vegetables.
9
Bake for about 15 minutes, or until the halibut is just cooked through.
10
Sprinkle with the basil and serve.

1936

kcal

Calories

198

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 15 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 large Spanish onion, chopped, 1 large leek, white and tender green parts, halved lengthwise and sliced crosswise 1/4 inch thick, 4 large garlic cloves, thinly sliced, and more.

Yes, Halibut With Swiss Chard, Leek and Pepper 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.

Halibut With Swiss Chard, Leek and Pepper Stew

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