Name: Fisherman Stew with Crispy Sablefish
Prep time: 30 min
Cook time: 60 min
Total time: PT1.5H30M
Yield: 2 servings
Ingredients: 2 (6oz.) Sablefish fillets; High-heat cooking oil; 1 large yellow onion, sliced into rings; Salt and freshly ground black pepper; 3 garlic cloves, thinly sliced; 1 small red bell pepper, cut into strips; 1 small yellow bell pepper, cut into strips; 1 jalapeno, de-seeded and minced; 1 (28 oz.) can diced tomatoes; 1 tablespoon dried oregano; 1 teaspoon smoked paprika; 2 bay leaves; 1 quart seafood stock or vegetable stock; 12 ounces small yellow potatoes, peeled and cut into rings; 1 bunch kale or swiss chard, tough stems removed, sliced into ribbons; 1 lemon, juiced; ⅓ bunch parsley, chopped; Lemon wedges, for serving

A Seafood Stew for Any Season

Stews are a fantastic meal option that can be enjoyed year-round. This recipe with seared sablefish is perfect for anyone looking to make a healthy and hearty meal. With a few simple ingredients, you can create a satisfying stew that is full of color and flavor. If you’re a newbie to preparing sablefish, check out our blog post on How to Pan-Fry Sablefish.

Chef’s note: This makes for a great stew with other varieties of seafood! Feel free to substitute or add Pacific Halibut Cheeks, Spot Prawns, Weathervane Scallops, and wild-caught salmon to the dish.

About Chef George Pramatarov:

George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon—recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy beagle at the family lakeside cabin in Wisconsin.

Print Recipe

Fisherman Stew with Crispy Sablefish

By Wild Alaskan Company

Prep time

30 minutes

Cook Time

60 minutes

Total time

90 minutes

Yield

2 servings

Ingredients

2 (6oz.) Sablefish fillets
High-heat cooking oil
1 large yellow onion, sliced into rings
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1 small red bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
1 jalapeno, de-seeded and minced
1 (28 oz.) can diced tomatoes
1 tablespoon dried oregano
1 teaspoon smoked paprika
2 bay leaves
1 quart seafood stock or vegetable stock
12 ounces small yellow potatoes, peeled and cut into rings
1 bunch kale or swiss chard, tough stems removed, sliced into ribbons
1 lemon, juiced
⅓ bunch parsley, chopped
Lemon wedges, for serving

Instructions

1. In heavy bottomed pot, heat about 4 tablespoons of oil over medium heat. Add onions and saute until translucent, about 5 minutes. Add garlic, peppers, and jalapenos and cook until tender, about 10 minutes. Season with salt and pepper.

2. Stir in tomatoes, oregano, paprika, and bay leaves. Bring to a simmer (about 10 minutes), then add stock. Bring to a simmer again, and then add potatoes. Cover and simmer for 15 min, or until potatoes have cooked through.

3. Add kale, then reduce heat to low. Cook until kale leaves are wilted but not browned, about 5 minutes. Stir in lemon juice, then cover and remove from heat.

4. Meanwhile, pat sablefish fillets dry. Use a sharp knife to score the skin, if desired, to help fish cook more evenly. Season with salt and pepper.

5. Set a rack in your oven so that it is about 6 inches away from your broiler element, then preheat broiler. Meanwhile, heat a skillet over a medium-high heat. When the skillet is hot, add just enough oil to cover the bottom. As the oil begins to shimmer, add the fillets skin side down to the skillet. With a fish spatula firmly press fish against pan to ensure good skin contact.

6. Sear fillets undisturbed until they release easily from the skillet, about 4 to 5 minutes. Flip the fillets carefully and transfer to broiler. Broil for about 3 to 4 minutes until skin is extra crispy but not burnt. Sablefish is medium-done when internal temperature registers at 130F on an instant-read thermometer.

7. Transfer sablefish to a paper bag or paper towel to soak up excess oil.

8. Ladle the stew into serving bowls. Then arrange sablefish fillets on top, skin-side up. Garnish with parsley and serve alongside a lemon wedge. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Fisherman Stew with Crispy Sablefish

A Seafood Stew for Any Season

Fisherman Stew with Crispy Sablefish

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