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Ingredients
- 2 Tbsp. canola oil
- 1Â 1/2 c. finely-minced onion
- 1Â 1/2 Tbsp. chopped garlic
- 1 Tbsp. finely-minced shallots
- 1 x bay leaf
- 2 tsp grnd tumeric
- 2 c. small to medium diced peeled potatoes
- 6 c. bottled clam juice
- 1/4 tsp Tabasco or possibly other warm sauce
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. roux (1 tbspn butter and 2 tbspns flour which is cooked together)
- 2 lb boneless, skinless halibut cut into 1/2" cubes
- 2 c. lowfat milk
- 1 c. heavy cream
- 2 Tbsp. minced parsley
Directions
- In a large sauce pot over medium heat place canola oil. Add in onion, garlic, shallots, bay leaf and tumeric and saute/fry for 2 to 3 min. Add in potatoes, clam juice, warm sauce, black pepper and bring to a boil and reduce heat and simmer for 20 min.
- After 20 min, check to see if potatoes are done. Add in roux and mix well to thicken. Add in fish and simmer for 1 minute. Stir in the lowfat milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3244g | |
| Calories 2700 | |
| Calories from Fat 902 | 33% |
| Total Fat 101.91g | 127% |
| Saturated Fat 36.1g | 144% |
| Trans Fat 0.11g | |
| Cholesterol 479mg | 160% |
| Sodium 6016mg | 251% |
| Potassium 6756mg | 193% |
| Total Carbs 218.06g | 58% |
| Dietary Fiber 11.9g | 40% |
| Sugars 82.96g | 55% |
| Protein 220.55g | 353% |
