Ingredients
-
1
-
1
-
1
-
4
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1/4
-
-
4
-
1/2
Directions
Halibut With Swiss Chard, Leek and Pepper Stew,From Food & Wine.,From Food & Wine.
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Steps
|
1
Done
|
Preheat the Oven to 425 . Heat the Olive Oil in a Large Enameled Cast-Iron Casserole. |
|
2
Done
|
Add the Onion, Leek and Garlic, Cover and Cook Over Low Heat, Stirring Occasionally, Until Softened, About 10 Minutes. |
|
3
Done
|
Add the Wine and Cook Until Almost Evaporated, About 3 Minutes. Add the Squash, Swiss Chard, Red and Yellow Bell Peppers, Fennel Seeds, Thyme and Crushed Red Pepper. |
|
4
Done
|
Season the Vegetables Generously With Salt and Pepper, Cover and Cook Over Low Heat, Stirring Occasionally, Until the Squash Is Tender, About 15 Minutes. |
|
5
Done
|
Spread Half of the Vegetable Stew in an 8-by-11-Inch Glass or Ceramic Baking Dish. |
|
6
Done
|
Season the Halibut With Salt and Pepper and Nestle the Fillets in the Stew; Cover With the Remaining Vegetables. |
|
7
Done
|
Bake For About 15 Minutes, or Until the Halibut Is Just Cooked Through. Sprinkle With the Basil and Serve. |
