Fried Fish Stew

• olive oil↗4 tablespoons
• halibut fillets (or any other white fish... ex. talapia)4
• salt↗1⁄4
• salt↗1 teaspoon
• pepper↗1⁄4
• pepper↗1 teaspoon
• shallots, sliced into thin rounds↗2
• garlic cloves, minced↗2
• lb frozen artichokes, thawed1 lb
• white wine (or cooking white wine)↗1⁄2 cup
• chicken broth↗1 1⁄2 cups
• can diced tomatoes1
• thyme leaves, minced↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.

2. 2

   In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute.

3. 3

   Add the garlic and artichokes and cook until golden brown, about 5 minutes.

4. 4

   Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.

5. 5

   Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.

6. 6

   Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.