Ragout of Halibut and Cabbage

1. 1

   Saute bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes.

2. 2

   Using slotted spoon, transfer bacon to paper towel and drain.

3. 3

   Add onion to drippings in pan.

4. 4

   Saute until beginning to color, about 4 minutes.

5. 5

   Add clam juice and potato and bring to boil.

6. 6

   Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.

7. 7

   Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes.

8. 8

   Add half and half and bacon; simmer 1 minute to blend flavors.

9. 9

   Season ragout with salt and pepper.

10. 10

    Ladle into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.