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Italian Halibut Cioppino with Potatoes and Tomato Broth
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Chef's Knife
  • Wooden Spoon

Ingredients
  

  • 1 pound halibut fillets, cut into 2-inch pieces
  • 3 medium Yukon gold potatoes, diced
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup dry white wine
  • 2 cups fish broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • Fresh basil leaves for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the diced potatoes and stir to coat them in the oil. Cook for 3 minutes.
  • Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Add the crushed tomatoes, fish broth, oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle boil.
  • Reduce the heat to low, cover the pot, and simmer for 15 minutes until the potatoes are tender.
  • Add the halibut pieces to the pot. Simmer uncovered for 5 to 7 minutes until the fish flakes easily with a fork.
  • Stir in the chopped parsley. Ladle the stew into bowls and top with fresh basil leaves before serving.

Notes

Simmer the potatoes just until tender so they hold their shape in the broth. If the stew tastes too acidic, add a pinch more salt rather than sugar. Leftovers reheat well on the stove over low heat with a splash of extra broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Chef's Knife, Wooden Spoon