| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 4 |
|
Bacon slices; coarsely chopped |
| 1 |
lg |
Onion; sliced |
| 2 |
|
Bottles clam juice; (8-ounce) |
| 1 |
|
Russet potato; peeled, cut into |
|
|
; 3/4-inch pieces |
|
|
; (12-ounce) |
| 3 |
c |
Thinly sliced green cabbage; (packed) |
| 1 |
|
Halibut fillet; cut into 1-inch |
|
|
; pieces (8- to |
|
|
; 10-ounce) |
| 1/2 |
c |
Half and half |
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.
Makes 2 servings (can be doubled).
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 611 Calories (kcal); 30g Total Fat; (42% calories from fat);
40g Protein; 49g Carbohydrate; 99mg Cholesterol; 806mg Sodium Food
Exchanges: 1 Grain(Starch); 4 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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