Inicio » Recetas » East Coast Halibut And Potato Chowder

Receta East Coast Halibut And Potato Chowder

Name: East Coast Halibut And Potato Chowder
Ingredients: 2 Tbsp. canola oil; 1 1/2 c. finely-minced onion; 1 1/2 Tbsp. chopped garlic; 1 Tbsp. finely-minced shallots; 1 x bay leaf; 2 tsp grnd tumeric; 2 c. small to medium diced peeled potatoes; 6 c. bottled clam juice; 1/4 tsp Tabasco or possibly other warm sauce Freshly-grnd black pepper to taste; 3 Tbsp. roux (1 tbspn butter and 2 tbspns flour which is cooked together); 2 lb boneless, skinless halibut cut into 1/2" cubes; 2 c. lowfat milk; 1 c. heavy cream; 2 Tbsp. minced parsley

de Global Cookbook

Add a photo

click to rate

0 votos | 953 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

2 Tbsp. canola oil
1 1/2 c. finely-minced onion
1 1/2 Tbsp. chopped garlic
1 Tbsp. finely-minced shallots
1 x bay leaf
2 tsp grnd tumeric
2 c. small to medium diced peeled potatoes
6 c. bottled clam juice
1/4 tsp Tabasco or possibly other warm sauce Freshly-grnd black pepper to taste
3 Tbsp. roux (1 tbspn butter and 2 tbspns flour which is cooked together)
2 lb boneless, skinless halibut cut into 1/2" cubes
2 c. lowfat milk
1 c. heavy cream
2 Tbsp. minced parsley

Direcciones

In a large sauce pot over medium heat place canola oil. Add in onion, garlic, shallots, bay leaf and tumeric and saute/fry for 2 to 3 min. Add in potatoes, clam juice, warm sauce, black pepper and bring to a boil and reduce heat and simmer for 20 min.
After 20 min, check to see if potatoes are done. Add in roux and mix well to thicken. Add in fish and simmer for 1 minute. Stir in the lowfat milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.