East Coast Halibut And Potato Chowder

Categories: Dujour01

Serves: 1 servings

Ingredients:

2 tb Canola oil
1 1/2 c Finely chopped onion
1 1/2 tb Minced garlic
1 tb Finely chopped shallots
1 Bay leaf
2 ts Ground tumeric
2 c Peeled potatoes; cut into
-small to
; medium cubes
6 c Bottled clam juice
1/4 ts Tabasco or other hot sauce
Fresh black pepper to taste
3 tb Roux; (1 tablespoon of
; butter and 2
; tablespoons of
; flour that is
; cooked)
2 lb Boneless; skinless halibut
; cut into 1/2-inch
; cubes
2 c Milk
1 c Heavy cream
2 tb Chopped parsley

Instructions:
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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