Fried Fish Stew

• 4 tablespoons olive oil
• 4 (6 ounce) halibut fillets (or any other white fish... ex. talapia)
• 1/4 salt
• 1 teaspoon salt
• 1/4 pepper
• 1 teaspoon pepper
• 2 shallots, sliced into thin rounds
• 2 garlic cloves, minced
• 1 lb frozen artichokes, thawed
• 1/2 cup white wine (or cooking white wine)
• 1 1/2 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 teaspoon thyme leaves, minced

1. Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
2. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute.
3. Add the garlic and artichokes and cook until golden brown, about 5 minutes.
4. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
5. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
6. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

olive oil, salt, salt, pepper, pepper, shallots, garlic, frozen artichokes, white wine, chicken broth, tomatoes, thyme

Taken from www.food.com/recipe/fried-fish-stew-363706 (may not work)