Ragoût of Halibut and Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie. Ingredients:
4 bacon slices, coarsely chopped |
1 large onion, sliced |
2 8-ounce bottles clam juice |
1 12-ounce russet potato, peeled, cut into 3/4-inch pieces |
3 cups (packed) thinly sliced green cabbage |
1 8- to 10-ounce halibut fillet, cut into 1-inch pieces |
1/2 cup half and half |
Directions:
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.
2. 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.
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