Savory Vegetable Stew with Chili-Crusted Halibut

This tasty stew is a meal in itself. All it needs is crusty bread to
soak up the sauce.

Makes 4 to 6 servings

Ingredients:

2 onions, finely chopped
2 carrots, peeled and finely chopped
2 potatoes, cut into 1/4-inch (0.5 cm) dice
1 teaspoon/5 ml dried oregano leaves
1 teaspoon/5 ml salt
1/4 teaspoon/1 ml freshly ground black pepper
2 cups/500 ml bottled clam juice
2 cups/500 ml dry white wine
2 cups/500 ml water
1 tablespoon/15 ml lime juice
1 green bell pepper, chopped
1 cup/250 ml buttermilk (see tip, below)
1/2 cup/125 ml cornmeal
1 teaspoon/5 ml chili powder
1 1/2 pounds/750 g halibut fillets, cut into 1/2-inch (1 cm) squares
2 tablespoons/25 ml vegetable oil

Preparation:

In slow cooker stoneware, combine onions, carrots, potatoes, oregano,
salt, black pepper, clam juice, white wine, water and lime juice.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours,
until vegetables are tender. Stir in green pepper and buttermilk.
Cover and cook on High for 20 minutes or until pepper is soft.

In a plastic bag, combine cornmeal and chili powder. Add halibut and
toss until evenly coated. In a nonstick skillet, heat oil over
medium-high heat. Add fish and sauté, turning once.

Place fish in bowl. Ladle stew over top.

Make ahead:

This dish can be partially prepared the night before it is cooked.
Complete Step 1. Cover and refrigerate overnight. The next day
continue cooking as directed.

Tip:

If you do not have buttermilk, mix 3/4 cup/175 ml milk with 3
tablespoons/45 ml sour cream.

Source: Delicious & Dependable Slow Cooker Recipes


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