Slow Cooker Halibut with Vegetable Stew and Oven Roasted Tomatoes
AuthorDP Fish Co Staff Writers
Ingredients
3tablespoonsolive oil
1medium oniondiced
2cupszucchinicut into 1 inch dice
4clovesgarlicchopped
3cupschicken stock
1 14or 15 oz. can fire roasted tomatoes
1/2teaspoonsalt
1/4teaspoonblack pepper
1/4teaspoondried basil
1/4teaspoondried oregano
1poundhalibut filletscut into large chunks
Fresh parsley and oregano for garnish
Instructions
For homemade oven roasted tomatoes, cut tomatoes in half. Place half side down on an oiled baking sheet. Broil until the tomatoes are blackened and the skins have charred. Remove from the oven, and let cool until they have cooled down enough to handle. Remove the skins and chop. Add this to the slow cooker. Omit this step if using canned tomatoes.
Place the tomatoes and next 9 ingredients into a slow cooker. Cook on high for 4 hours.
Place the halibut on top and cook on low for about 30 to 40 minutes or until the fish flakes.