• 2 medium potatoes cubed
• ¼ cup chopped white onion
• 2 cloves garlic
• ½ cup mushrooms (chanterelles, oysters, or morels if they are in season)
• 2 large halibut filets (can substitute with any large flaked white fish).
• 6 to 8 medium prawns
• ½ of a crab
• Small handful of fresh parsley
• 2 cups chicken or fish stock
• ½ cup canned mushroom soup
• Oil for frying
• 1 T. butter
• 2 tsp. Smoked Applewood seasoning
• Salt & pepper to taste
- If using chanterelles or oyster mushroom tear them by hand into bite sized chunks and fry with onions, potatoes and garlic in heated pot with some oil and the butter.
- Add salt & pepper and stir to prevent sticking until the onions are translucent and potatoes are starting to brown.
- Add stock and allow stew to slow boil until the spuds are almost cooked.
- Cut one the halibut filets into spoon sized cubes and add to the stew along with the crab.
- Meanwhile, season the other halibut filet and fry in a small skillet until it is cooked to your desire. This will be the topper for the stew. Set aside.
- Add mushroom soup while stirring the stew to prevent lumping.
- Add prawns and some chopped parsley and remove pot from stove as soon as prawns have changed colour to prevent overcooking.
- Ladle stew into a serving bowl and top with the pan-fried halibut filet which should be golden brown.
- Top with a bit of fresh parsley and serve with bannock or bread of your choice.
Note: If you can smoke your halibut chunks even slightly it greatly enhances the flavour of this stew. Sometimes if there is no time to smoke the fish, I cheat by adding smoke flavored seasonings and/or a bit of liquid smoke to the stew.