Halibut with Peperonata

Light and colorful, this festive dish is the perfect main course for a warm summer evening. Accompany the fish with thick slices of grilled coarse country bread and wilted greens tossed with sautéed garlic and red pepper flakes. If your slow cooker doesn’t have a flameproof insert, sauté the vegetables and bring them to a boil with the clam juice and tomatoes before transferring the mixture to your slow cooker insert.

 

Halibut with Peperonata

 

Ingredients

 

• 2 Tbs. olive oil
• 1 large red onion, finely chopped
• 2 red bell peppers, seeded and cut into 1/4-inch (6-mm) dice
• 2 yellow or orange bell peppers, seeded and cut into 1/4-inch (6-mm) dice
• 1 Tbs. minced garlic
• 2 Tbs. tomato paste
• 1/2 cup (4 fl. oz./125 ml) fruity white wine
• 1 cup (8 fl. oz./250 ml) bottled clam juice
• 1 can (14 oz./440 g) whole plum tomatoes with juice
• 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
• 1 tsp. fennel seeds
• Kosher and freshly ground pepper
• 2 lb. (1 kg) halibut or other firm white fish fillets, cut into 4 equal portions
• 1/3 cup (1/2 oz./15 g) finely chopped fresh flat-leaf parsley
• 3 Tbs. unsalted butter

Directions

 

1. Put a flameproof slow-cooker insert on the stove top over medium-high heat, then add the olive oil and warm until hot. Add the onion, red and yellow peppers, and garlic and cook, stirring, until softened, about 5 minutes. Whisk in the tomato paste and cook, stirring, for 1 minute. Pour in the wine and simmer until evaporated, 2 to 3 minutes. Add the clam juice, tomatoes, vinegar, fennel seeds, 1 tsp. salt and a few grinds of pepper and bring to a boil. Crush the tomatoes with a potato masher and boil for 2 minutes.

 

2. Transfer the insert to the slow cooker, cover and cook on high for 2 hours. The bell peppers should be very tender.

 

3. Season the fish lightly with salt and pepper. Uncover the cooker and add the fish. Re-cover and continue to cook on high for 1 hour. The fish should be opaque throughout yet still firm.

 

4. Transfer the fish to a plate and cover loosely to keep warm. Add the parsley and butter to the sauce and stir until the butter melts, then taste and adjust the seasoning with salt and pepper if needed.

 

5. Transfer the fish to individual plates and spoon the sauce over the top. Serve immediately. Serves 4.

 

 

 

Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.