HALIBUT CATAPLANA

This recipe was inspired by the seafood stew commonly made in the Algarve Region of Portugal. Mixed varieties of fresh seafood, potatoes and onions cook in a copper Cataplan dish and produce a delicious broth, perfect for dipping into with fresh, crusty bread. Since I live in Alaska, I've substituted Halibut but any firm white fish would be just as good.

Serves 4 healthy appetites

Halibut Cataplana

1 1/2lbs Halibut fillet
Star Extra Virgin Olive Oil
2 TBS butter
1 large onion, chopped
4 garlic cloves, peeled and sliced
3 cups vegetable stock or chicken broth
4 large potatoes, peeled, quartered and cut into 1 1/2" pieces
4 carrots, peeled and cut into 1" pieces
1/2 cup cooking sherry
1/2 cup chopped cilantro
1/2 cup Star Green Olives (pimento stuffed or with herbs, your choice...I used Star Green Olives with Basil)

In a large, deep, covered sauté pan or Dutch oven heat 3 TBS Star Extra Virgin Olive Oil. Sauté onion until translucent and just beginning to brown. Add garlic, vegetable stock or broth, potatoes and carrots. Season with salt and pepper. Turn down heat, cover and cook until vegetables are just tender (about 20 min). While the vegetables are cooking, remove skin from Halibut fillet and cut meat into 1 1/2" cubes. Pat dry and season well with salt and pepper. Heat 2 TBS Star Extra Virgin Olive Oil and 2 TBS butter in medium skillet until very hot but not smoking. Add about 1/2 of the halibut cubes and let them brown undisturbed for about 3 or 4 minutes. Do not crowd the pan or stir the fish, you want a nice golden brown sear to develop. Turn pieces over and let cook about one minute then add to the vegetables immediately, nestling the fish into the broth. Turn off heat under vegetables and replace the lid, the residual heat will finish cooking the fish. Do the same thing with the second half of the fish cubes. Deglaze the skillet with the cooking sherry, scrapping up any browned bits and pour over the vegetables. Sprinkle on the cilantro and Star Green Olives, replace the lid and let sit for 10 minutes. Just before serving, drizzle with a little more Star Extra Virgin Olive Oil and stir very gently to distribute cilantro and olives.
Serve with good crusty bread and a big green salad.