Food

Spicy Halibut and Potato Skillet Recipe Wins The Tickets!

Canadian Living
Food

Spicy Halibut and Potato Skillet Recipe Wins The Tickets!

Cathy submitted her tried and true recipe for this fish dish that has won her the Blue Water event tickets in Vancouver. I like that it was a recipe passed on to her and then she has made her own, let's all try it and see what innovations we can add! Cathy, congratulations and have fun at the Red Cross Red Carpet Soiree! Here is Cathy's Recipe: "A dear friend in California makes me this when I come visiting…we’ve modified it to use halibut or snapper rather than tuna, which was the original fish." Ingredients: 1/2 cup plus 2 Tbs. olive oil 2 large yellow onions, thinly sliced 4 medium Anaheim chilies, seeded and thinly sliced 2 bay leaves 8 garlic cloves, thinly sliced 2 lb. Yukon Gold potatoes, quartered 1 cup dry white wine 3 cups unsalted vegetable stock or canned broth 6 to 8 saffron threads 1/2 tsp piment d’Espelette, plus more for garnish (Hungarian paprika may be substituted) Salt and freshly ground white pepper, to taste 1/2 tsp. crushed dried hot chili peppers 2 lb. skinless halibut (my favorite) or red snapper fillets, cut into 1 1/2-inch cubes 3 Tbs. chopped fresh flat-leaf parsley Directions: In a large chef’s skillet or other large pan over high heat, warm the 1/2 cup olive oil. Add the onions, Anaheim chilies, bay leaves and garlic and sauté, stirring occasionally, about 10 minutes. Add the potatoes, wine, stock, saffron and the 1/2 tsp. piment d’Espelette. Bring the mixture to a boil, cover and reduce the heat to medium. Season with salt and white pepper, add the chili peppers and cook until the potatoes are tender, about 15 minutes. In a large sauté pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the fish and sauté until lightly browned, about 2 minutes per side. Transfer to the chef’s skillet and continue cooking, stirring occasionally to avoid breaking the fish apart, 8 to 10 minutes more. Season with salt and white pepper and discard the bay leaves. Ladle the stew into warmed shallow soup bowls, and sprinkle with the parsley and piment d’Espelette. Serve immediately. Serves 4. Barbara Archibald of St. Creston, BC was chosen to take home the winner of Canadian Living Everyday Cookbook. Congratulations Barb!

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Spicy Halibut and Potato Skillet Recipe Wins The Tickets!

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