East coast halibut and potato chowder

Yield: 1 servings

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

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

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