Source: Recipe courtesy of the American Institute for Cancer Research.

Firm white fish in a savory broth, flavored with garlic and ginger.

Servings

2 medium carrots , coarsely chopped
2 medium celery stalks , coarsely chopped
1 large onion , coarsely chopped
3 medium garlic cloves , whole
1 medium garlic cloves , finely chopped
0.5 tsp salt , more to taste
1.25 lb halibut fillets , halved
2 tsp extra virgin olive oil
1 tsp fresh ginger root , grated
1 pinch hot red pepper flakes
2 tbsp fresh lemon juice
2 tbsp tomato paste
2 medium tomatoes , seeded and chopped
1 pinch salt and pepper , to taste
8 fresh basil leaves , cut in very thin strips for garnish (optional) (optional)
4 toasted bread (optional)

1 Place the carrots, celery, onion and whole garlic cloves in a deep saucepan. Add 4 cups cold water and salt. Bring to a boil over high heat, reduce heat, and simmer 10 minutes.
2 Add the fish. Simmer gently 12 minutes. Remove the fish with a slotted spoon. Remove the skin and bones from the fish and add to the pot. Set the fish aside.
3 Simmer the mixture, which is now a stock, 20 minutes or until reduced to about 3 cups. Strain into a large bowl and set aside. Discard solids. Rinse and dry the pot.
4 Heat the oil in the pot over medium heat. Add the chopped garlic and ginger and sauté gently until garlic colors lightly, 30 seconds.
5 Add the stock, pepper flakes, lemon juice and tomato paste. Return the fish to the pot. Heat until the stock is steaming. Add the tomatoes. Season to taste with salt and pepper.
6 Serve immediately, garnished with the basil, if using, along with the bread, if desired.

This recipe features chunks of firm, sweet halibut. Sea bass is also good, or a combination of meaty fish, including red snapper, which is ideal. You may even find imported branzino, a Mediterranean sea bass flown in from Italy these days, which is also known as spigola, for those who appreciate this succulent aristocrat of the sea. After being refrigerated overnight and reheated, this stew may take on a fishy taste.