The fish equivalent of classic beef stew, and definitely a winter dish,with its base of root vegetables. You can, of course, vary the vegetables according to what you have in your pantry—cauliflower, zucchini, eggplant, and even okra will work well. The stew should be very thick, not really soupy at all; so though you may add water as necessary while cooking, be sure not to add too much. Since the fish is added when the vegetables are just about done, you can substitute almost any white-fleshed fish or even shellfish. Just adjust the cooking time as necessary. Serve this on top of rice or with crusty bread.

　　

Ingredients

makes 4 servings

　　3 tablespoons corn, grapeseed, or other neutral oil

　　3 garlic cloves, minced

　　1 large onion, roughly chopped

　　2 carrots, roughly chopped

　　2 potatoes, peeled and roughly chopped

　　2 parsnips, peeled and roughly chopped

　　1 turnip, peeled and roughly chopped

　　2 celery stalks, roughly chopped

　　2 large tomatoes (canned are fine), cored and chopped, with their juice

　　2 pounds halibut or other fish, cut into chunks

　　1 tablespoon paprika

　　Salt and black pepper to taste

　　Chopped fresh parsley leaves for garnish

　　

Step 1

Heat the oil in a large saucepan or casserole with a lid over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add all the vegetables and stir once or twice. Turn the heat to medium, cover, and cook for 20 minutes, stirring occasionally. If the mixture dries out, add a little water.

　　

Step 2

When the carrots are nearly tender, lay the fish pieces on top of the vegetables and sprinkle with paprika, salt, and pepper. Re-cover and cook until the fish is done (a thin-bladed knife inserted into its center will meet little resistance).

　　

Step 3

Taste and adjust the seasoning (this will take plenty of black pepper), then garnish and serve.

　　

Halibut with Vegetables with Mustard-Cream Sauce

Step 4

Combine 1/2 cup heavy or sour cream with at least 2 tablespoons Dijon mustard. Pour this over the stew and stir gently just before the fish finishes cooking.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.