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Italian Cioppino-Style Halibut Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 fennel bulb, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups fish stock
  • 1 pound halibut fillets, cut into 2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and fennel and cook for 4 minutes until they soften.
  • Stir in the garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  • Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
  • Add the crushed tomatoes and fish stock. Bring the mixture to a gentle boil, then lower the heat and simmer for 8 minutes.
  • Season the halibut pieces with salt and black pepper. Add them to the pot and simmer for 5 to 6 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat. Stir in the chopped parsley and adjust seasoning if needed.
  • Ladle the stew into bowls and serve with lemon wedges on the side.

Notes

Use a firm halibut fillet so the pieces hold their shape during the short simmer. If the broth tastes too acidic, a quick squeeze of lemon at the table balances it without extra ingredients. Leftovers keep in the fridge for two days and reheat gently on the stove over low heat to avoid breaking up the fish.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife