Halibut With Swiss Chard, Leek And Pepper Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 large spanish onion, chopped
• 1 large leek, and tender green parts, halved lengthwise and sliced crosswise 1/4 inch thick
• 4 large garlic cloves, thinly sliced
• 1/2 cup dry wine
• 1/2 medium butternut squash, peeled and cut into 3/4-inch dice
• 1/2 lb 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 seed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• salt & freshly ground black pepper
• 4 (6 ounce) skinless halibut fillets
• 1/2 cup shredded basil leaves

Recipe

• 1 preheat the oven to 425 °. heat the olive oil in a large enameled cast-iron casserole.
• 2 add the onion, leek and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
• 3 add the wine and cook until almost evaporated, about 3 minutes. add the squash, swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper.
• 4 season the vegetables generously with salt and pepper, cover and cook over low heat, stirring occasionally, until the squash is tender, about 15 minutes.
• 5 spread half of the vegetable stew in an 8-by-11-inch glass or ceramic baking dish.
• 6 season the halibut with salt and pepper and nestle the fillets in the stew; cover with the remaining vegetables.
• 7 bake for about 15 minutes, or until the halibut is just cooked through. sprinkle with the basil and serve.