Halibut With Swiss Chard, Leek and Pepper Stew

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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 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.

That's it — enjoy your meal!