Ragout of halibut and cabbage

Yield: 1 servings

Measure Ingredient
4 \N Bacon slices; coarsely chopped
1 large Onion; sliced
2 \N Bottles clam juice; (8-ounce)
1 \N Russet potato; peeled, cut into
\N \N ; 3/4-inch pieces
\N \N ; (12-ounce)
3 cups Thinly sliced green cabbage; (packed)
1 \N Halibut fillet; cut into 1-inch
\N \N ; pieces (8- to
\N \N ; 10-ounce)
½ cup Half and half

Saute 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. Saute 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.

Makes 2 servings (can be doubled).

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 611 Calories (kcal); 30g Total Fat; (42% calories from fat); 40g Protein; 49g Carbohydrate; 99mg Cholesterol; 806mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 4½ Vegetable; 0 Fruit; 4 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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