recipe: steamed halibut stew with vegetables

m made a wonderful fish stew, which was the main course for christmas dinner. the inspiration of this dish was a make-at-home lobster-bake we had, in which we layered potatoes on the bottom, then corn on the cob, lobster, clams and mussels – food that took longest to cook was on the bottom and shortest on top.

in this format m layered vegetables on the bottom and started cooking it first, then layered the fish above and bok choy on top. m made a similar stew in the past with ginger but with k’s food allergies, we steered clear of it. it turns out it wasn’t necessary as even without, it was a wonderful stew. enjoy on its own or with some white rice.

Ingredients

  • 3 pounds halibut
  • 15 oz can bamboo tips, thick slices
  • medium size daikon radish, cut in chunks
  • 3 medium organic yukon potatoes, cut in half
  • 6 ounces shiitake mushrooms, sliced
  • 3 bunches bok choy

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