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