Halibut With Swiss Chard, Leek and Pepper Stew

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large Spanish onion, chopped
• 1 large leek, white and tender green parts, halved lengthwise and sliced crosswise 1/4 inch thick
• 4 large garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/2 medium butternut squash, peeled and cut into 3/4-inch dice
• 1/2 lb swiss chard, stems discarded, leaves torn into large pieces
• 1 red bell pepper, cut into 3/4-inch dice
• 1 yellow bell pepper, cut into 3/4-inch dice
• 1/2 teaspoon fennel seed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• salt & freshly ground black pepper
• 4 (6 ounce)  skinless halibut fillets
• 1/2 cup shredded basil leaves

Directions

1. 1

   Preheat the oven to 425 °. Heat the olive oil in a large enameled cast-iron casserole.

2. 2

   Add the onion, leek and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.

3. 3

   Add the wine and cook until almost evaporated, about 3 minutes. Add the squash, Swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper.

4. 4

   Season the vegetables generously with salt and pepper, cover and cook over low heat, stirring occasionally, until the squash is tender, about 15 minutes.

5. 5

   Spread half of the vegetable stew in an 8-by-11-inch glass or ceramic baking dish.

6. 6

   Season the halibut with salt and pepper and nestle the fillets in the stew; cover with the remaining vegetables.

7. 7

   Bake for about 15 minutes, or until the halibut is just cooked through. Sprinkle with the basil and serve.