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Ragout Of Halibut And Cabbage

Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie.

Type: Fish
Courses: Soup
Serves: 2 people

Recipe Ingredients

4   Bacon slices - coarsely chopped
1   Onion - sliced (large)
2   Clam juice - (8 oz ea)
1   Russet potato - (abt 12 oz) - peeled, and
  Cut into 3/4" pieces
3 cups 711mlThinly-sliced green cabbage - (packed)
1   Halibut fillet - (8 to 10 oz) - cut into 1" pieces
1/2 cup 118mlHalf-and-half
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 2 servings (can be doubled).

Source:
Bon Appetit, October 1999

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