HALIBUT STEW; FISH IS GOOD FOR YOU

Eating fish two or three times a week is really good for you.  Fish is one of the better meats we can eat.  I like fish, most kinds though there are a few I haven’t developed a taste for and it depends on how they are prepared, broiled, baked, grilled or in a hearty stew or chowder are more to my liking but you can eat yours any way you like it best, just eat it.  It will do your heart good and your brain as well.

One of my favorites is Halibut, a first cousin to the Flounder.  They are flat fish and live in the ocean.  They are some of the tastiest fish around, mild in flavor and delicious almost any way you prepare them.  Halibut is one of the largest fishes in the sea and can weigh as much as 700 pounds, enough for several hundred meals and it freezes well without losing its flavor or acquiring a mushy texture.

Halibut steaks cooked on the grill with just a light sprinkle of lemon juice, rosemary and dill and just a light sprinkle of salt and pepper served up with some potato salad or rice, a tossed green salad and a dry white wine is a meal fit for a king.  Garnish your halibut with a sprig of fresh parsley and a lemon twist and you have a gourmet meal.

When it is winter here in the North Country though I lean toward soups and stews and one of my favorite stews is Halibut Stew.  It is very easy to make and a delicious meal to enjoy with some crusty bread, a glass of tomato juice or V-8 and maybe a slice of lemon meringue pie for dessert, or key lime pie, that’s a tossup.

Here is how to make Halibut Stew:

HALIBUT STEW

In a soup pot, melt 2 Tbsp. butter or margarine and 1/4 cup chopped onion and cook until just turning transparent.  Add

1 to 1 1/2 pounds Halibut fillet cut into bite size chunks

3-4 carrots sliced

3 stalks celery coarsely chopped including leaves

3 med. potatoes cubed

1 large firm tomato diced

1 small bunch parsley chopped

1 bay leaf crushed

1/2 tsp. thyme

1/2 tsp. Worcestershire sauce

4 oz. dry, white wine (optional)

1/2 tsp. salt

1/2 tsp. ground black pepper

1 Tbsp. corn starch dissolved in 3 Tbsp. cold water

6 cups fish or vegetable stock (or you can use chicken stock)

Stir, bring to full boil and reduce heat to simmer.  Cover and allow to simmer for

20 to 30 minutes until vegetables are just tender.  Stir occasionally to prevent sticking and scorching.  Remove from heat and allow to set for about 7 – 10 minutes.

Serve in warm bowls with crusty bread.