My F&W
quick save (...)

Galician Fish Stew

  • ACTIVE: 25 MIN

This traditional fisherman's stew is punched up by ajada, a spicy Galician sauce made with olive oil, garlic and paprika.

  1. Four 6-ounce skinless halibut fillets
  2. Kosher salt
  3. 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
  4. 1 cup fish stock or clam broth
  5. 1/2 cup dry white wine
  6. 2 bay leaves
  7. 1 medium onion, quartered
  8. 3 cups coarsely chopped Swiss chard leaves (6 ounces)
  9. 1/4 cup extra-virgin olive oil
  10. 4 garlic cloves, thinly sliced
  11. 1 tablespoon sweet Spanish paprika
  12. Crushed red pepper
  1. Season the halibut with salt and refrigerate for 30 minutes. In a large saucepan, combine the potatoes, stock, wine, bay leaves, onion, chard and 1 tablespoon of salt. Bring to a boil, cover and simmer over low heat for 15 minutes.
  2. In a small saucepan, heat the oil. Add the garlic and cook over low heat until golden, 4 minutes. Stir in the paprika and crushed red pepper; remove from the heat.
  3. Lay the halibut on top of the potatoes and simmer, turning once, until the fish is just cooked through, about 8 minutes.
  4. Transfer the halibut and potato stew to shallow bowls. Ladle 1 1/2 cups of the broth into the garlic oil and bring to a boil. Stir well, pour it over the fish and serve.

Suggested Pairing

Minerally Albariño.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.