2 red potatoes, julienned
4 carrots, julienned
500 g skinless halibut, cut into cubes 1 lb
salt & pepper to taste
15 ml vegetable oil 1 tbsp
2 onions, chopped
2 garlic cloves, minced
5 ml thyme 1 tsp
1 bay leaf
375 ml chicken stock 1 1/2 cup
175 ml dry white wine 3/4 cup
540 ml can tomatoes 19 oz
25 ml fresh parsley, chopped 2 tbsp
Prepare vegetables. Sprinkle fish with salt and pepper. In large non-stick pan; heat oil over medium heat. Cook fish for about 4 minutes or until opaque and barely flakes when tested with a fork. Transfer to plate. Add potatoes, carrots, onions, garlic, thyme and bay leaf to the pan. Cook, stirring, for about 4 minutes. Stir in stock and wine and bring to a boil. Reduce heat and simmer about 20 minutes. Stir in tomatoes, breaking up larger pieces. Simmer 10 minutes. Return fish to pan. Cook about 2 minutes or until fish is hot. Discard bay leaf. Garnish with parsley.
Serves 6