Photo credit: Erik Putz
Healthy halibut recipes
Halibut is a great fish because it’s a white fish. It has a texture like a tender white meat like chicken. This makes it have a wide appeal to most since it doesn’t have a stronger fish flavour like salmon, sardines etc. If you’ve been looking for some healthy halibut recipes, then this Spicy Halibut Stew with Chorizo and Kale will fit the bill.
Quick stew recipes
Does life seem busier these days? Healthy eating can often take a back seat during busy times such as the holiday season. Some of the best things to have on hand are one-pot meals, pressure cooker and slow cooker-prepared soups and stews.
Prep, refrigerate and then pop in the microwave as needed. There’s no hard and fast rule but recipes with more ingredients will give more nutrition with each bite. This soup/stew is sure to please. It’s hearty and has a nice hint of heat with the chorizo.
Spicy Halibut Stew with Chorizo and Kale
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 fennel bulb ends and fronds trimmed, chopped
- 8 oz. spicy chorizo cut in 1/2″ slices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
- 2 large Yukon gold potatoes cut in 1/2″ cubes
- 6 cups chicken broth
- 1/2 lb. kale ends trimmed, washed, coarsely chopped
- 1 lb. halibut filet or other firm fleshed white fish cut in 1″ pieces
- Flat leaf parsley for garnish
- Freshly ground black pepper
Heat olive oil in a soup pot over medium heat. Add onion and garlic and cook, stirring, one minute. Add fennel and chorizo and continue cooking, stirring, until onion is translucent and fennel begins to soften.
Add potatoes, thyme, oregano, salt and bay leaf and toss to coat in the oil. Add stock and bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are nearly tender.
Stir in kale and cook until leaves brighten and stalks soften, about 3 minutes.
Add halibut and carefully submerge in stock. Gently cook over medium heat until fish is just cooked through.
Add extra salt if necessary. Remove from heat. Serve in warm soup bowls garnished with parsley sprigs and freshly ground black pepper.