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Halibut Stew

4 servings


No Added Sugars

Nutritional Facts Per Serving

35.3 g
11.2 g
1.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 279
  • Fat 9.5 g
    • Saturated   11.2 g
    • + Trans 
  • Cholesterol 65 mg
  • Sodium   725 mg
  • Carbohydrate 11.2 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 35.3 g
    • Vitamin A 38 %
    • Vitamin C 3 %
    • Calcium 9 %
    • Iron 14 %


With a thin, sharp knife, carefully cut off the fleshy portions of each halibut steak, or halibut tail piece. Trim the skin of those pieces, and then cut the flesh into cubes and store in the fridge until needed. Place the halibut bones and skin in a small pot. Pour in the stock, simmer for 20 minutes, and then strain. Melt the butter in a medium-sized pot set over medium heat. Add the onion, carrot, celery and garlic and cook 4 to 5 minutes. Stir in the flour and tarragon until well-combined. While stirring, slowly mix in the stock. Bring to a simmer and cook until the vegetables are tender, about 5 minutes. Add the cubed halibut and frozen vegetables and simmer 4 to 5 minutes more, or until the halibut is just cooked through. Season with salt and pepper and serve.

Recipe Options: Instead of halibut, make this stew with another type of fish, such as cubes of cod or salmon fillets. Instead of dried tarragon, flavour this stew with an equal amount of dried dill. For added richness, replace 1/4 cup of the stock added to the stew with 1/4 cup of whipping cream.

Serving Suggestions

Serve this stew on a starchy side dish to deliciously soak up the sauce. A few options include Saffron Rice, or Buttermilk-Mashed Yukon Gold Potatoes, found in our website recipe collection.

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