A robust stew complementing fish with the taste of Venice!
Author: American Institute for Cancer Research
Suggestions: This stew is best served the same day. After being refrigerated overnight and reheated, this stew may take on a fishy taste.
Serves: 4 person(s)
Preparation Time: 20 mins
2 celery ribs, coarsely chopped
1 large onion, coarsely chopped
3 whole garlic cloves, plus 1 clove finely chopped
1/2 tsp salt (1/2 - 1 tsp)
0.57 kg halibut steak, halved
1 Tbsp extra virgin olive oil, plus 1 tsp.
1 tsp grated fresh ginger
1 pinch of red pepper flakes
2 Tbsp fresh lemon juice
2 Tbsp tomato paste
2 tomatoes, seeded and chopped
1 dash each of salt and freshly ground black pepper, to taste
8 large basil leaves, cut in very thin strips, for garnish (optional)
Simmer the mixture, which is now a stock, 20 minutes or until reduced to about 3 cups. Strain into a large bowl and set aside. Discard solids. Rinse and dry the pot.
Heat the oil in the pot over medium heat. Add the chopped garlic and ginger and sauté gently until garlic colors lightly, 30 seconds. Add the stock, pepper flakes, lemon juice and tomato paste. Return the fish to the pot. Heat until the stock is steaming. Add the tomatoes. Season with salt and pepper.
Serve immediately, garnished with the basil, if using.
Serve with 4 slices toasted rustic bread.
Serving suggestions are not included in the nutritional analysis.
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