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Halibut, Swiss Chard, Leek, and Pepper Stew

From Statesboro Market2Go

<p>A cozy seafood stew with several gorgeous seasonal vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: foodandwine.com (Entered by Ariana Giddens)
Serves: 4


Ingredients
1 tablespoon Olive oil
1 large Spanish onion (chopped)
1 large Leek (white and tender green parts, halved lengthwise and sliced crosswise 1/4 inch thick)
4 large cloves Garlic (thinly sliced)
1/2 cup Dry white wine
1/2 of a medium-sized Butternut squash (peeled and cut into 3/4-inch dice)
1/2 pound Swiss chard (stems discarded, leaves torn into large pieces)
1 Red bell pepper (cut into 3/4-inch dice)
1 Yellow bell pepper (cut into 3/4-inch dice)
1/2 teaspoon Fennel seeds
1/2 teaspoon Dried thyme
1/4 teaspoon Crushed red pepper
Salt & pepper to taste
4 6 ounce Skinless halibut fillets
1/2 cup Shredded basil leaves

Step by Step Instructions
  1. Prepare the vegetables and preheat oven to 425. Heat the oil in a large enameled cast-iron casserole pan. Add the onion and leek and cook them over low heat for 10 minutes, stirring occasionally. Add the wine and cook for 3 minutes.
  2. Add the butternut squash, Swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper. Season with salt & pepper to taste. Cover, and let cook over low heat for 15 minutes.
  3. Spread half of the Vegetable medley into an 8-by-11-inch glass or ceramic baking dish. Season the halibut fillets with salt & pepper, then tuck them into the medley.
  4. Add the remaining vegetables to cover the fillets, then bake for 15 minutes. Plate the 4 servings, then top with shredded basil leaves.

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