Fish Stew


It happened that a Fisher, after fishing all day, caught only a little fish.

“Pray, let me go, master,” said the Fish. “I am much too small for your eating just now. If you put me back into the river I shall soon grow, then you can make a fine meal off me.”

“Nay, nay, my little Fish,” said the Fisher, “I have you now. I may not catch you hereafter.”


2 tbsp olive oil

1 onion, quartered

4 cloves garlic, minced

2 bay leaves

2 tsp salt

1/2 tsp paprika

1/2 tsp thyme

1/2 tsp red pepper flakes

5 Yukon Gold potatoes, peeled and cut into chunks

3 cups Swiss Chard, chopped

1/2 cup white wine

1 cup clam juice

2 cup water

4 Halibut fillets

1 lemon, juiced.


In large saucepan, saute onion and garlic in olive oil for 5 minutes.

Stir in spices. Add potatoes, chard, wine, water and clam juice and bring to boil.

Reduce heat, cover, and simmer for 15 minutes

Add halibut fillets, cover and cook 10 more minutes.

Break cooked fish into chunks with spoon.

Squeeze in lemon juice and stir.

Serve with lemon wedge as garnish.

Originally: Fish Stew

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