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Ragout Of Halibut And Cabbage
4 bacon slices -- coarsely chopped
1 large onion -- sliced
2 bottles clam juice - (8 oz ea)
1 russet potato - (abt 12 oz) -- peeled, and cut into 3/4" pieces
3 cups thinly-sliced green cabbage - (packed)
1 halibut fillet - (8 to 10 oz) -- cut into 1" pieces
1/2 cup half-and-half
Salt -- to taste
Freshly-ground black pepper -- to taste
Sauté bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Add onion to drippings in pan. Sauté until beginning to color, about 4 minutes. Add clam juice and potato and bring to boil. Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.
Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes. Add half-and-half and bacon; simmer 1 minute to blend flavors. Season ragout with salt and pepper. Ladle into bowls and serve.
This recipe yields 2 servings (can be doubled).