02 January 2013,21:03 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Melt the fat in a large saucepan, add the onions and pepper and cook for 3-5 minutes or until softened.
  • Add the diced potatoes to the onions and pepper in the saucepan. Add the courgettes and cook, stirring frequently, for a further 3-5 minutes.
  • Sprinkle the flour, paprika and vegetable oil into the saucepan and cook, stirring continuously, for a minute.
  • Pour in half of the wine, with all the stock and the chopped tomatoes, bring to the boil.
  • Add the basil to the casserole, adjust seasoning with salt and pepper, to taste. Cover and cook for about 10-15 minutes.
  • Add the halibut and the remaining wine, simmer for about 5 minutes or until the fish and vegetables are just tender.
  • Garnish with basil sprigs and serve immediately with freshly cooked rice.


  • 550 grams halibut fillet, skinned and cut into small cubes
  • 500 grams potatoes, peeled, cut into small dice
  • 500 grams courgettes, trimmed and thickly sliced
  • 50 grams butter or margarine
  • 150 grams onions, peeled and sliced into rings
  • 1 red pepper, deseeded and roughly chopped
  • 2 tablespoon plain flour
  • 1 tablespoon paprika
  • 1 tablespoon Cooking oil
  • 250 ml white wine
  • 150 ml fish stock
  • 400 grams chopped tomatoes
  • 2 tablespoon freshly chopped basil
  • Salt and freshly ground black pepper, to taste
  • Fresh basil sprigs, to garnish
  • Freshly cooked rice, to serve

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