[Halibut, Potato and Asparagus Stew]
Source: Times Colonist April 21
This fish-and vegetablerich stew cooks up in about 25 minutes. Preparation time:
Ingredients
- 4 servings 2 Tbsp butter
- ½ small onion, finely diced
- 1 small carrot, quartered lengthwise and thinly sliced
- 1 garlic clove, minced
- 3 tablespoons flour
- ½ teaspoon dried tarragon
- 2 ¾ cups chicken, fish or vegetable stock
- 2 medium red potatoes, cut into 1/2-inch cubes
- 1 lb. halibut fillets, skinned and cut into
- 1-inc h cubes 10-12 asparagus spears, stems trimmed, spears sliced into 1-inch pieces and blanched (see Note)
- salt and white pepper to taste
Directions
Melt the butter in a heavy-bottomed pot set over medium heat. Add the onion, carrot and garlic, and cook until tender, about 3-4 minutes. Mix in the flour and tarragon, and cook 1 minute more. While stirring, slowly mix in the stock. Mix in the potatoes, bring the mixture to a slow simmer, and simmer until the potatoes are tender, about 10 minutes. Stir in the halibut and asparagus, and simmer until the fish is cooked through, about 5 minutes. Thin the stew with a bit more stock if you find it too thick. Season with salt and pepper and serve. |
[ Back to top ]
Notes
Note: To blanch the asparagus, plunge into boiling water 1 minute and then drain. Immediately cool the asparagus with ice-cold water, drain well, and it’s ready to use
Categories
Fish[ Back to top ]