Mediterranean Harbor II
Mediterranean Harbor II
Bell, Peter
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Mediterranean Halibut Stew



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 Mediterranean Colors
Mediterranean Colors
Bates, George
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Mediterranean Halibut Stew
Gourmet Archives

1 cup chopped onion
2 garlic cloves, crushed
3/4 cup chopped celery
1/3 cup chopped bell pepper
2 tablespoons olive oil
A 28-ounce-can Italian plum tomatoes, crushed
2 cups bottled clam juice
3 tablespoons fresh lemon juice
1/4 teaspoon dried marjoram
1/2 bay leaf
1/4 teaspoon freshly ground black pepper
2 pounds skinless halibut fillet, cut into 1-inch pieces
2 baking potatoes (about 1 pound)
2 tablespoons unsalted butter, softened
1 tablespoon flour
1 tablespoon minced fresh parsley

In a kettle sauté onion, garlic, celery and bell pepper in oil over moderately high heat, stirring, until vegetables are softened. Add tomatoes, clam juice, lemon juice, marjoram, bay leaf, and pepper. Simmer mixture, covered, 30 minutes. Stir in halibut and potatoes, peeled and cut into 1-inch pieces and simmer mixture, covered, 30 minutes, or until potatoes are cooked through. On a clean work surface knead together butter and flour until mixture
forms a paste (beurre manié). Stir this into halibut mixture, a little at a time, and simmer stew over moderate heat until thickened. Remove bay leaf and
garnish stew with parsley. Serve with crusty Italian bread, green salad, and
red wine. Serves 4 to 6.

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