astray recipes: East coast halibut and potato chowder

Categories: Dujour01
Yield: 1 servings

Measure	Ingredient
2 tablespoons	Canola oil
1½ cup	Finely chopped onion
1½ tablespoon	Minced garlic
1 tablespoon	Finely chopped shallots
1	Bay leaf
2 teaspoons	Ground tumeric
2 cups	Peeled potatoes; cut into small to
	; medium cubes
6 cups	Bottled clam juice
¼ teaspoon	Tabasco or other hot sauce
	Fresh black pepper to taste
3 tablespoons	Roux; (1 tablespoon of
	; butter and 2
	; tablespoons of
	; flour that is
	; cooked)
2 pounds	Boneless; skinless halibut
	; cut into 1/2-inch
	; cubes
2 cups	Milk
1 cup	Heavy cream
2 tablespoons	Chopped parsley

In a large sauce pot over medium heat place canola oil. Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes. After 20 minutes, check to see if potatoes are done.

Add roux and mix well to thicken. Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9357 - JIM COLEMAN Converted by MM_Buster v2.0l.

east coast halibut and potato chowder