Ragout of Spring Halibut

Spring Halibut is Here!

Sometimes refered to in Alaska as "Barn Door" because of it's huge size, Half Moon Bay Halibut can be described in size by the "chicken" moniker.

Large or small, by whatever name I love it! Halibut has a delicate, sweet flavor, snowy white color and a firm flaky meat. The recipe below will take the chill of crisp Spring evenings

Ragout of Halibut, Cabbage and Fennel

• 4 slices of bacon ,coarsly chooped
• 1 large onion ,sliced
• 2 cups clam broth
• 1 large russet potato ,peelled or 3/4 lb red potatoes unpeeled cut into 1in cubes
• 1 lare fennel bulb ,thinly sliced
• 3 cups sliced cabbage
• 10 oz Halibut cut into 1 in pieces
• 1/2 cup half and half

Saute bacon until crisp,drain,Add onion to pan saute until it begins to color,about 4 minutes. Add clam broth and potatoes, bring to boil, reduce heat and cover cooking until potato is almost done, about 8 min.

Add fennel, cabbage and fish, cook uncovered until fish is opaque about 5 min. Add bacon and 1/2 and 1/2 and simmer 2 minutes to blend flavors.

You now have a Bowl of Comfort!