Greek · Dinner
Halibut Stew with Onions and Wine
Halibut fillet poached in a white wine and onion broth with garlic, tomato, olive oil, lemon juice and fresh dill. Onions are softened slowly until sweet before the wine and fish are added, producing a light, savoury Greek-style stew served with crusty bread.
$8
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
432Calories
39.2gProtein
16.8gFat
24.1gCarbs
8.2gSugar
3.9gFiber
760mgSodium
99mgChol
2.9gSat Fat
1180mgPotassium
85mgCalcium
2.4mgIron
2.1mcgVitamin B12
24mgVitamin C
protein-rich
low-calorie
mediterranean
hidden-gems
Instructions
1
Prep
Pat the halibut fillet dry with paper towel, season both sides with salt and black pepper, set aside.
2
Sweat
Heat olive oil in a small saucepan over medium-low heat, add onion sliced thinly, and cook 8–10 minutes until soft and translucent.
3
Simmer
Add garlic minced and cook 1 minute, then stir in tomato diced, white wine, water, lemon juice and fresh dill. Simmer uncovered over medium for 8 minutes until alcohol smell fades, then lower in halibut fillet, cover, and poach over low heat for 8–10 minutes until opaque and flaking easily.
4
Plate
Transfer halibut and broth to a shallow bowl and serve with crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g halibut fillet
- 1 cup240ml dry white wine
- 22 medium onion (about 110g)
- 4 cloves4 cloves garlic
- 22 small tomato (about 90g)
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 1/2 cup120ml water
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 slice2 slice crusty bread (about 30g), to serve
