Galician Fish Stew

• Four 6-ounce skinless halibut fillets
• Kosher salt
• 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
• 1 cup fish stock or clam broth
• 1/2 cup dry white wine
• 2 bay leaves
• 1 medium onion, quartered
• 3 cups coarsely chopped Swiss chard leaves (6 ounces)
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 tablespoon sweet Spanish paprika
• Crushed red pepper

1. Season the halibut with salt and refrigerate for 30 minutes.
2. In a large saucepan, combine the potatoes, stock, wine, bay leaves, onion, chard and 1 tablespoon of salt.
3. Bring to a boil, cover and simmer over low heat for 15 minutes.
4. In a small saucepan, heat the oil.
5. Add the garlic and cook over low heat until golden, 4 minutes.
6. Stir in the paprika and crushed red pepper; remove from the heat.
7. Lay the halibut on top of the potatoes and simmer, turning once, until the fish is just cooked through, about 8 minutes.
8. Transfer the halibut and potato stew to shallow bowls.
9. Ladle 1 1/2 cups of the broth into the garlic oil and bring to a boil.
10. Stir well, pour it over the fish and serve.

kosher salt, potatoes, fish stock, white wine, bay leaves, onion, swiss chard, extravirgin olive oil, garlic, sweet spanish paprika, red pepper

Taken from www.foodandwine.com/recipes/galician-fish-stew (may not work)