Fried Fish Stew - cooking recipe

Ingredients

4 tablespoons olive oil
4 (6 ounce) halibut fillets (or any other white fish... ex. talapia)
1/4 salt
1 teaspoon salt
1/4 pepper
1 teaspoon pepper
2 shallots, sliced into thin rounds
2 garlic cloves, minced
1 lb frozen artichokes, thawed
1/2 cup white wine (or cooking white wine)
1 1/2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon thyme leaves, minced

Preparation

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute.
Add the garlic and artichokes and cook until golden brown, about 5 minutes.
Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.