1½ pounds halibut, skin removed and cut into large chunks
freshly ground black pepper, to taste
Instructions
Roughly chop garlic. Sprinkle ¼ teaspoon salt over garlic; chop until finely minced. Place anchovies on top of the garlic and continue chopping until finely minced. Set aside.
In a large pot, heat olive oil over medium heat. Add onion, carrots, celery and ½ teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
Add garlic and anchovy mixture and cook, stirring constantly, until fragrant, about 1 minute.
Add tomatoes and cook, stirring occasionally, for 15 minutes.
Tie parsley sprigs, thyme, bay leaf, dried red chile and orange zest into a bundle with kitchen twine; add to pot along with potatoes, 4 cups water and remaining ¼ teaspoon salt. Stir and bring to a boil. Reduce heat to low, cover partially and simmer for 30 minutes.
Discard herb bundle. Season halibut with salt and pepper and add to pot. Simmer until fish flakes easily with a fork, about 5 minutes.
Remove from heat and stir in chopped parsley. Drizzle with olive oil and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/easy-fish-stew/