Ragoût Of Halibut And Cabbage
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
43
Spice
43
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
Onion (sliced)Directions:
1
Sauté bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes
2
Using slotted spoon, transfer bacon to paper towel and drain
3
Add onion to drippings in pan
4
Sauté until beginning to color, about 4 minutes
5
Add clam juice and potato and bring to boil
6
Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes
7
Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes
8
Add half and half and bacon; simmer 1 minute to blend flavors
9
Season ragout with salt and pepper
10
Ladle into bowls and serve
11
Sauté bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes
12
Using slotted spoon, transfer bacon to paper towel and drain
13
Add onion to drippings in pan
14
Sauté until beginning to color, about 4 minutes
15
Add clam juice and potato and bring to boil
16
Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes
17
Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes
18
Add half and half and bacon; simmer 1 minute to blend flavors
19
Season ragout with salt and pepper
20
Ladle into bowls and serve