Halibut and Andouille Fish Stew

This came together so fast, I didn't even have time to document the process. I'd say 15 to 20 minutes, start to finish.

Ingredients

olive oil

andouille sausage

shallots

chicken broth

sweet potato

saffron

heavy cream

halibut

green onions

Step 1.

In a large Dutch oven, heat olive oil and add sliced andouille sausage until it begins to brown.

Step 2.

Add sliced shallots to the mix and sauté until they become translucent.

Step 3.

Add chicken broth, sweet potato cut into cubes, and saffron threads. Bring to a boil and simmer, covered, until sweet potato is tender, about 5 minutes.

Step 4.

Stir in heavy cream.

Add halibut, simply allow it to float on top, cut into cubes, and allow to simmer for another 10 minutes, covered.

Step 5.

Serve it up, with fresh green onions, sliced on top.

This is so simple, and the flavors from the sausage are such that you'll likely find no need to add additional seasonings.

If you have a nice crusty bread to go with it and soak up the flavors, it's a meal you'll want to repeat over and over again.

That's what I'm talkin' about.