Seared halibut with fall vegetable stew and toasted ciabatta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Seared halibut with fall vegetable stew and toasted ciabatta

Soy-Free, Pescatarian, Protein Plus

2 Servings, 800 Calories/Serving

30–45 Minutes

One of our favorite seasonal ingredients? Delicata squash. This easy-to-prep stunner brings vibrant hues and fall flavor to our comforting stew, guaranteed to warm you right up.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 or 2 organic shallots
1 organic delicata squash (about ¾ pound)
1 organic parsnip
1 organic Asian or other pear
4 sprigs organic fresh thyme
2 packets vegetable broth concentrate
Seafood options:
2 wild Alaskan halibut fillets (about 5 ounces each)
10 ounces wild jumbo shrimp
2 tablespoons unsalted butter (optional)
2 ciabatta rolls

Nutrition per serving

Calories 800, Total Fat 25g (32% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1210mg (53% DV), Total Carb. 110g (40% DV), Fiber 15g (54% DV), Total Sugars 21g (Incl. 3g Added Sugars, 6% DV), Protein 38g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetable stew ingredients

Peel and coarsely chop the shallots.
Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
Scrub or peel the parsnip and trim the ends. Cut the parsnip into 1-inch pieces.
Core and cut the pear into 1-inch pieces.
Strip the leaves from half the thyme sprigs; set aside the leaves for garnish and the remaining whole sprigs for the stew.
In a small bowl or cup, mix the vegetable broth concentrate with 2 cups [4 cups] warm water.

Cook the vegetable stew

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the squash, parsnip, and pear and cook, stirring occasionally, until the vegetables and pear start to soften, 4 to 6 minutes.

Add the vegetable broth and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until the vegetables and pear are tender and the broth has thickened, 12 to 15 minutes. Remove from the heat, discard the thyme sprigs, and season lightly to taste with salt and pepper.

While the stew is cooking, prepare the rest of the meal.

Prep and cook the seafood

Pat the seafood dry with a paper towel (if using shrimp, rinse and drain, then pat dry). Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm the butter (if using) or 1 to 2 tablespoons oil until hot but not smoking.

Halibut:
Add the halibut and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Shrimp:
Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side.

Transfer the seafood to a plate. Wipe out the pan.

Toast the ciabatta

Cut the ciabatta in half horizontally, then cut each half crosswise into 3 or 4 equal slices.

In the same pan used for the seafood, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes. Add more oil between batches if needed.

Serve

Transfer the vegetable stew to individual bowls and top with the seafood. Garnish with the thyme leaves and serve with the toasted ciabatta.

Kids Can!

Scoop out the squash seeds.
Scrub the parsnip.
Strip the thyme leaves from half the sprigs.
Time the cooking.
Garnish with the thyme leaves.

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