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Fennel and Orange Halibut Stew with Parsley
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound halibut fillets, cut into 2-inch chunks
  • 1 large fennel bulb, thinly sliced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • Zest and juice of 1 orange
  • 2 cups fish stock
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 5 minutes until the vegetables soften.
  • Stir in the garlic and cook for 1 minute more.
  • Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
  • Add the fish stock, orange zest, and orange juice. Season with salt and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
  • Add the halibut chunks to the pot. Simmer for 5 to 7 minutes until the fish is opaque and flakes easily.
  • Remove the pot from the heat and stir in the chopped parsley. Taste and adjust seasoning if needed before serving.

Notes

Use a firm, fresh halibut so the pieces stay intact during simmering. If the broth tastes too sharp from the orange, add a small pinch of sugar to balance it. Leftovers reheat gently on low heat; avoid boiling or the fish will break apart. Serve with crusty bread to soak up the broth.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife