Creole Halibut Stew Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 3 green onions, thinly sliced (1/3 cup) | ||
| Garlic | 4 Clove (5gm), minced | |
| Green pepper | 1 Small, finely chopped | |
| Carrots | 2 Small, thinly sliced | |
| Chorizo sausage | 1 Ounce | |
| Finely chopped jalapeno | 1/2 Teaspoon | |
| Chopped tomato | 1 Large | |
| 1/3 cup clam broth or bottled clam juice | ||
| Ground cumin | 1/4 Teaspoon | |
| Red cayenne pepper | 1/8 Teaspoon | |
| 4 halibut steaks (6 ounces each) | ||
Directions
1 ln a 12-inch skillet, heat the oil over moderate heat. Add the green onions and saute, stirring frequently, for 2 minutes. Add the garlic and cook for 1 minute. Stir in the green pepper, carrots, sausage, and jalapeno pepper; reduce the heat to low, cover, and cook for 5 minutes. Stir in the tomato and clam broth and cook 4 minutes more.
2 Rub the cumin and red pepper over the halibut steaks and place them on top of the vegetable mixture. Cover and cook over low heat for 10 minutes or until the fish flakes easily when tested with a fork. Transfer the halibut to warm dinner plates and spoon some vegetables over each portion.
2 Rub the cumin and red pepper over the halibut steaks and place them on top of the vegetable mixture. Cover and cook over low heat for 10 minutes or until the fish flakes easily when tested with a fork. Transfer the halibut to warm dinner plates and spoon some vegetables over each portion.
Chef
