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.