Ragout Of Halibut And Cabbage Recipe - Cooking Index
Ragout Of Halibut And Cabbage Recipe - Cooking Index
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| 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 | 711ml | Thinly-sliced green cabbage - (packed) |
| 1 | Halibut fillet - (8 to 10 oz) - cut into 1" pieces | |
| 1/2 cup | 118ml | Half-and-half |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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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