Recipe Courtesy of Alaska Seafood Marketing Institute

SERVES 4 / PREP TIME 5 minutes / COOK TIME 25 minutes

INGREDIENTS

• 1 to 2 Tablespoons olive oil
• 1 sweet onion, peeled and sliced
• 1 fennel bulb, thinly sliced crosswise
• 1 Tablespoon chopped fresh garlic
• 1 can (28 oz.) diced tomatoes, unsalted
• 1 to 2 teaspoons salt, if desired
• 1 teaspoon garam  masala
• 4 Alaska Halibut or Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
• 2 medium oranges, peeled and segmented
• 3 Tablespoons chopped fresh dill
• 1 small French baguette, sliced, if desired

DIRECTIONS

Lightly coat the bottom of the Dutch oven or stockpot with olive oil. Turn heat to medium-high. Add and sauté the onion, fennel and garlic until onion softens, about 5 minutes. Stir in diced tomatoes, salt and garam masala. Cook, covered, an additional 5 minutes over medium heat.

Rinse any ice glaze from frozen fish under cold water; place fillets in stockpot, submerging them in the sauce; top with orange segments. Cover and cook for 4-5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off the heat and let seafood rest in liquid for 5 minutes. Sprinkle on dill. Serve stew with baguette slices, if desired.