4 bacon slices
1 large onion
2 bottles clam juice - (8 oz ea)
1 russet potato - (abt 12 oz)
cut into 3/4" pieces
3 cups thinly-sliced green cabbage - (packed)
1 halibut fillet - (8 to 10 oz)
1/2 cup half-and-half
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Sauté 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. Sauté 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).
Comments: 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.
Notes: Recipe from the article "30-Minute Main Courses: Fast Fall Fare" by Brooke Dojny and Melanie Barnard
