Savory Vegetable Stew with Chili-Crusted Halibut

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 saut, 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.