- Salt and freshly ground black pepper
- 1 large red bell pepper, roasted, peeled and thinly sliced
- 1 small dry chili pepper, broken
- 1 small yellow squash, quartered lengthwise and then sliced crosswise into 1/2-inch pieces, about 1 cup
- 1 small zucchini, quartered lengthwise and then sliced crosswise into 1/2-inch pieces, about 1 cup
- 1 can (28 oz.) Italian plum tomatoes, drained and sliced
- 1 Tbsp. fresh thyme leaves
- 1 tsp. smoked paprika
- 1 tsp. turmeric
- 1/2 cup Pompeian White Cooking Wine
- 1/2 Tbsp. fresh oregano leaves
- 10 large garlic cloves, peeled
- 1-1/2 lbs. skinless halibut filets, cut into 1-1/2 inch cubes
- 2 medium size red onions, peeled, halved and sliced thick
- 2 cups drained, canned chick peas
- 2-1/2 cups chicken broth
- 4 Tbsp. Pompeian OlivExtra
1. In a large skillet, heat the Pompeian OlivExtra oil over medium heat, add the chili pepper and cook until dark. Remove with a slotted spoon and discard. Add the onions, zucchini, yellow squash and garlic and cook until the onion is soft but not browned. Add the Pompeian White Cooking Wine and reduce to 2 tablespoons. Add the thyme, oregano, paprika and turmeric and cook for 1 minute longer, stirring constantly. Add the tomatoes and cook for 10 minutes.
2. Fold in the chick peas and roasted pepper and mix well. Place the halibut cubes on top of the vegetables, season with salt and pepper and add the broth. Bring to a simmer and cook, partially covered, for 3 to 4 minutes or until the halibut is just opaque. Do not overcook. Taste and adjust the seasoning.
3. Immediately remove the pan from the heat and serve the "stew" in individual shallow serving bowls, garnished with a sprinkling of fresh parsley leaves. Serve with plenty of crusty peasant bread for “mopping up” the sauce.