Creamy Seafood Farfalle

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   1. In a stockpot, heat the oil ans add garlic, rosemary and tyme. Heat until bubbles form around garlic.

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   2. Layer onion, celery, bell peppers, cook untill they sweat and release their aromas.

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   3. Add the stock and heat just to the convection point. Add the halibut and let come to gentle convection point.

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   4. When fish is cooked, heavy cream and marsala, returning to a gentle convectionb, stirroing occaissionl7.

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   5. Add heavy cream and marsala wine.

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   6. Add the cornstarch slurry, stiring gently.

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   7. Stiring gentlery Keep stiring until the chowder is thict and creamy.

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   8. Salt & Pepper to taste.

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   9. Serve over Farfalle Pasta Sprinkle each serving with dash of garam masala.

* Per serving · 4 servings · Values may vary.

No additional tips available.