Flaky and Mild Flavored Sicilian Halibut Fish Stew
Featuring mild and flaky halibut, a white wine and tomato base, and loads of vegetables, this Sicilian Halibut Fish Stew is both easy and elegant. Impress your guests with this classic dish or simply enjoy a steaming bowl on a chilly evening.
This halibut fish stew is one of those recipes that looks much harder to make than it is. The finished product looks like something you’d expect in a restaurant or at least something that took hours to make, but it’s so simple and comes together in around an hour.
I made Sicilian Halibut Fish Stew with a handful of mild vegetables in a variety of textures and colors to bright the dish and a base of fish stock, white wine and tomatoes. It’s a warming stew that has many layers of flavor to it.
Not to mention the halibut. Halibut is a white fish with a mild flavor and firm texture. It flakes easily but won’t completely fall apart and it doesn’t have a super “fishy” flavor to it. But it’s oh-so-good and has almost a melt-in-your-mouth, buttery texture.
Bonus – this fish stew is packed with protein AND low in calories. If you’re watching your carb intake or just need something to fill you up without packing in the calories, this soup is for you.
Or if you just want something different and packed with flavor, this soup is for you too!
Ingredient Notes
Vegetables – Mild vegetables like celery, carrots, green beans and zucchini are used in this stew as well as a little red onion for flavor.
Garlic – Gives the veggies and the broth some flavor.
Dry white wine – If you don’t cook with wine, you can also use broth.
Tomatoes – You’ll want one large can of chopped tomatoes, with the liquid.
Fish stock – Homemade or fish stock from the store.
Halibut – You’ll want the skin removed. Roughly chop it – no need to worry about perfection.
Lemon – Juice and zest, use an organic lemon if you can.
Fresh parsley – Adds bright flavor to the stew.
Pine nuts – pine nuts for a little crunch and earthy flavor as a topping.
How to Make Sicilian Halibut Stew
Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
- Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
- Add the chopped tomatoes and fish stock and bring to a rapid boil, then reduce heat to medium low. Cover pot and gently simmer, stirring occasionally, for 20-25 minutes.
- Uncover and add the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
- Add lemon zest and juice and stir in fresh parsley. Remove from heat and season with additional salt and black pepper, if desired.
- To serve, top each serving with a tablespoon of pine nuts. Enjoy!
Can I use a different type of fish?
If you don’t have halibut, you can use any other mild white fish.
Flounder is one of the best options as it’s a flatfish like halibut but striped bass, cod, and haddock will also work.
If it’s a firm but mild fish, you should be able to swap it into the recipe with no problem.
What to Serve with Sicilian Halibut Fish Stew
Like most stews, this is truly a complete meal on its own. It’s packed with protein and nutrients like omega-3s from the fish and so many vegetables.
If you still want a little something with it, crusty bread or toasted garlic bread are great options.
Or, if you’re a fan of “soup and salads”, start the meal with a simple salad with leafy greens and your favorite fresh vegetables.
Can I Freeze Fish Stew?
Absolutely.
- Allow it to cool completely then transfer to a freezer container or ziploc bag.
- Freeze for up to 3 months.
- Reheat on the stovetop and top with pine nuts.
More Fish Recipes:
Printable Sicilian Halibut Fish Stew
Sicilian Halibut Fish Stew
This hearty meal is a sure fire crowd pleaser.
Ingredients
- 2 T. extra virgin olive oil
- 1 medium red onion, diced
- 2 large celery stalks, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 2-3 garlic cloves, minced
- Sea salt and black pepper, to taste
- ½ c. dry white wine
- 1 28-oz. can chopped tomatoes, with liquid
- 2 c. fish stock
- 1 lb. halibut filets, skin removed and roughly chopped
- 1 c. fresh green beans, trimmed and quartered
- 1 large organic lemon, juice and zest
- ¾ c. fresh parsley, chopped
- ¼ c. pine nuts
Instructions
1. Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrots, zucchini, and garlic. Season with salt and black pepper, to taste. Cook, stirring occasionally, until the veggies become soft and fragrant, approximately 4-5 minutes.
2. Add the wine and gently scrape any brown bits off the bottom of the pot with a wooden spoon. Stir to combine and simmer for approximately 2-3 minutes.
3. Add the chopped tomatoes and fish stock and bring to a rapid boil, then reduce heat to medium low. Cover pot and gently simmer, stirring occasionally, for 20-25 minutes.
4. Uncover and add the chopped halibut and fresh green beans. Cover and continue cooking until the fish is flakey and the green beans are slightly tender, approximately 8-10 minutes.
5. Add lemon zest and juice and stir in fresh parsley. Remove from heat and season with additional salt and black pepper, if desired.
6. To serve, top each serving with a tablespoon of pine nuts. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 60mgSodium: 281mgCarbohydrates: 13gFiber: 4gSugar: 7gProtein: 26g