East Coast Halibut And Potato Chowder

Recipe Ingredients

2 tablespoons	30ml	Canola oil
1 1/2 cups	93g / 3.3oz	Finely-chopped onion
1 1/2 tablespoons	22ml	Minced garlic
1 tablespoon	15ml	Finely-chopped shallots
1		Leaf
2 teaspoons	10ml	Ground tumeric
2 cups	292g / 10oz	Small to medium diced peeled potatoes
6 cups	1422ml	Bottled clam juice
1/4 teaspoon	1.3ml	Tabasco or other hot sauce
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Roux (1 tbspn butter and 2 tbspns
		Flour that is cooked together)
2 lbs	908g / 32oz	Boneless, skinless halibut - cut into 1/2" cubes
2 cups	474ml	Milk
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Chopped parsley

Recipe 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.

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9357) - from the TV FOOD NETWORK

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