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Recipe Category: Stew
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Ingredients
Servings 4
Per serving: 271 Calories; 19.5g Fat; 4.8g Carbs; 1g Fiber; 18.5g Protein; 1.3g Sugars
- 1 tablespoon tallow, room temperature
- 1 red onion, chopped
- 2 garlic cloves, smashed
- 1 jalapeno pepper, chopped
- 1/2 bunch fresh dill, roughly chopped
- 1 ripe fresh tomato, pureed
- 1 cup shellfish stock
- 2 cups water
- 1 pound halibut, cut into bite-sized chunks
- sea salt and ground black pepper, to taste
- 1 teaspoon cayenne pepper
- 1/2 teaspoon curry powder
- 2 bay leaves
Method
- Melt the tallow in a large pot over medium-high heat.
- Then, sweat the onion for 3 minutes; stir in the garlic and jalapeno pepper and saute a minute more.
- Add fresh dill and tomato; cook for 8 minutes more.
- Pour in shellfish stock and water.
- Add salt, black pepper, cayenne pepper, curry powder, and bay leaves.
- Reduce to a simmer; cook until everything is thoroughly cooked or for 15 minutes.
- Taste and adjust the seasonings.
- Ladle into soup bowls and serve warm.
- Enjoy!.
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