Recipe: Vegetable Stew with Halibut

VEGETABLE STEW WITH HALIBUT

"Timing is crucial, so be sure to prep all the ingredients ahead of time for this mosaic of diced zucchini, potatoes, and tiny red tomatoes surrounding white fish. Substitute monkfish for the halibut when it's available."

2 tablespoons butter
2 tablespoons olive oil
2 green onions, sliced
2 medium red potatoes (about 8 ounces total), cut into 1/2-inch dice
1-1/4 cups vegetable broth or chicken broth
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
Kosher salt
4 skinless halibut filets (about 6 ounces each)
1 cup tiny red cherry tomatoes, such as Sweet 100s, stemmed
1 medium zucchini (about 4 ounces), cut into 1/2-inch dice
1 cup fresh corn kernels (about 1 cob)
1 lemon

In a wide saute pan or frying pan over medium heat, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the green onions and cook, stirring, for 1 minute.

Add the potatoes and cook, stirring to coat with butter and oil, for 1 minute.

Pour in 1 cup of the broth then add the thyme and a pinch of salt. Let come to a boil, then reduce heat, cover, and simmer 10 minutes.

Meanwhile, rinse the fish and pat dry with paper towels; set aside.

Stir the cherry tomatoes, zucchini, and corn into pan, then cover again and continue to cook while you prepare the fish:

In a wide nonstick skillet over medium-high heat, melt remaining butter in remaining oil. When foam subsides, add fish and cook until it is lightly golden on bottom and releases easily from skillet with tongs, about 3 minutes. Turn fish over and cook until it releases on other side, about 2 minutes (slightly longer if using monkfish).

Immediately transfer fish to pan with vegetables, then pour remaining 1/4 cup broth into skillet, stirring to release browned bits. Pour contents of deglazed skillet into pan with vegetables and fish, then cover pan and continue cooking until fish is barely translucent in center and potatoes are done, about 4 minutes for halibut, 6 minutes for monkfish.

Squeeze lemon juice into pan, then divide fish among shallow bowls and spoon vegetables and sauce around fish.

Serves 4
Adapted from: Braises and Stews by Tori Ritchie
Source: CBS, The Early Show