Halibut & seafood stew

2018-07-08

The only halibut I can get here is frozen.
I'll take some whenever I see it, even though it is one of the more expensive fishes.

Like most of my recipes, this is quick and easy to prepare, delicious to eat.

All ingredients frozen.

INGREDIENTS

This is what you need for 2 servings:

1 lb. (small) scallops
1 lb. (medium) shrimp
2 halibut steaks
1 lb. peas and carrots
1 cup onion/bell pepper mix
olive oil
2 key limes, halved
S&P

Pic1: it looks like this

Directions

Sauté the onion / bell pepper mix over high heat in a 6-qt pot.
Add peas and carrots. Add a cup of water.
Bring to a boil over medium heat. Reduce and simmer briefly over low heat.
Season to taste.
I like to go a bit heavier than usual on salt for seafood stews.
Place the halibut on top and cover.
Continue simmering over low heat until the halibut is warmed through. (15-20 minutes)
Be careful stirring; don’t break up the halibut.
Add the scallops and shrimp 5 minutes before the halibut will be done.
That way they don't get overcooked.
Serve immediately.
Serve with halved limes.
Enjoy.

Alternatively:

Thaw the halibut beforehand and oven-bake or pan-fry.

Pic2: frozen halibut steaks
Pic3: simmer gently