Halibut Stew with Olives and Lemon

Ingredients

• 1 tablespoon capers minced drained
• 1.8 cups chicken broth 
• 0.5 cup cooking wine dry white
• 1 cup flat-leaf parsley finely chopped
• 8 oz artichoke hearts frozen thawed quartered
• 2 large garlic cloves minced
• 1 cup olives green pitted
• 1 pound halibut chunks 
• 1  juice of lemon grated
• 2 tablespoons olive oil 
• 4 servings salt and pepper black freshly ground
• 4 servings salt and pepper black freshly ground to taste
• 1 pound yukon gold potatoes scrubbed cut into 3/4-in. cubes

Equipment

• pot

Directions

1. Heat oil in a large pot over medium heat.
2. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds.
3. Add wine and simmer, until reduced by half, about 2 minutes.
4. Add broth and potatoes and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
5. Meanwhile, sprinkle halibut with salt and pepper.
6. Add artichokes and halibut chunks to pot and stir. Cover and cook until potatoes are tender when pierced and halibut is opaque in the center, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste.
7. Serve hot, with lemon wedges on the side.