Ingredients Jump to Instructions ↓

  1. 1 teaspoon/5 ml dried oregano leaves

  2. 1 teaspoon/5 ml salt

  3. 1/4 teaspoon/1 ml freshly ground black pepper

  4. 2 cups/500 ml bottled clam juice

  5. 2 cups/500 ml dry white wine

  6. 2 cups/500 ml water

  7. 1 tablespoon/15 ml lime juice

  8. 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

  9. 2 tablespoons/25 ml vegetable

Instructions Jump to Ingredients ↑

  1. 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.


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