In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared halibut with fall vegetable stew and toasted ciabatta
Soy-Free, Pescatarian, No Added Sugar, Protein Plus
2 Servings, 810 Calories/Serving
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 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 cups vegetable broth
- Seafood options:
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 10 ounces wild tail-on jumbo shrimp
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 1 wild Pacific skin-on king salmon fillet (about 10 ounces)
- 2 tablespoons unsalted butter (optional)
- 2 ciabatta rolls
Nutrition per serving
Calories 810, Total Fat 25g (32% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 1270mg (55% DV), Total Carb. 109g (40% DV), Fiber 16g (57% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 42g
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.
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.
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 fish dry with a paper towel (if using king salmon, cut in half crosswise); season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm the butter or 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the barramundi or salmon) and cook until lightly browned (and the barramundi or salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for salmon, 2 to 3 minutes for barramundi, and 2 to 4 minutes for halibut. Transfer to a plate. Wipe out the pan.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm the butter or 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer 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.
Transfer the vegetable stew to individual bowls and top with the seafood. Garnish with the thyme leaves and serve with the toasted ciabatta.
- Scoop out the squash seeds.
- Scrub the parsnip.
- Strip the thyme leaves from half the sprigs.
- Time the cooking.
- Garnish with the thyme leaves.