Ragout Of Halibut And Cabbage
By á-174942
Ingredients
- 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
Details
Servings 2
Preparation
Step 1
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).
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