Halibut, Sweet Pea, and Fines Herbes Stew Recipe


Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Dry white wine2 Cup (32 tbs)
 Homemade vegetable broth/Low sodium vegetable broth made from bouillon cubes /homemade fish or chicken broth /low-sodium canned (chicken) broth6 Cup (96 tbs)
 Kosher salt1 Pinch (good pinch, optional)
 Ground red pepper To Taste (a few grinds, cayenne)
 Baby new potatoes8 Ounce, skin on, washed (8 nos.)
 Sweet peas2 Cup (32 tbs), shelled (Baby)
 Halibut fillets24 Ounce, trimmed of skin and fat (4 fillets, 6 ounce each)
 Fresh chives2 Tablespoon, snipped
 Fresh tarragon leaves3 Tablespoon
 Flat leaf parsley1 Tablespoon, chopped
 Chervil sprigs1 Cup (16 tbs) (small stems attached)

Nutrition Facts

Serving size

Calories 442 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.9%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 54.4 mg

Sodium 900.2 mg37.5%

Total Carbohydrates 32 g10.6%

Dietary Fiber 8.1 g32.6%

Sugars 5.2 g

Protein 45 g89.7%

Vitamin A 50.8% Vitamin C 51.3%

Calcium 35.4% Iron 50.3%

*Based on a 2000 Calorie diet


1. In a saucepan, combine the white wine along with the broth, and cook for 20 minutes
2. In a skillet, strain through a sieve, a double thickness of cheesecloth, or a paper coffee filter, season to taste with salt and cayenne pepper.
3. Meanwhile, on a saucepan, steam the potatoes in a steaming basket, boil water rapidly and cook for 15 minutes. Take out the potatoes from the basket, and set aside to cool. Take the potatoes and peel it, also cut into large dice pieces.
4. In a steamer, place the diced potatoes and add the peas, cook for 4 minutes
5. Meanwhile let the peas cook, but take the broth over medium heat, while simmering, add the fillets and cook for 6 minutes
6. In a pan, add the chives, tarragon, and parsley, combine by stirring, add the potatoes and peas and finally remove the pan from the heat
7. On a serving platter, place the halibut, and spoon the potatoes and peas around the fish, then spoon the broth over the halibut and top with chervil

8. Serve immediately with rice, cooked vegetables or salads