Halibut Stew with Olives and Lemon Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil
• 2 large garlic cloves, minced
• 1 tablespoon capers, drained and minced
• Grated lemon zest and juice of 1 lemon
• 1/2 cup dry white wine
• 1 3/4 cups chicken broth
• 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
• 1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
• 1 pound halibut chunks
• Salt and freshly ground black pepper
• 1 cup finely chopped flat-leaf parsley
• 1 cup pitted medium green olives
• Salt and freshly ground black pepper to taste