Recipe for East Coast Halibut and Potato Chowder

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	canola oil
1/2 cup	finely-chopped onion
1/2 tbl	minced garlic
1 tbl	finely-chopped shallots
1 x	bay leaf
2 tsp	ground tumeric
2 cup	small to medium diced peeled potatoes
6 cup	bottled clam juice
1/4 tsp	Tabasco or other hot sauce
	Freshly-ground black pepper to taste
3 tbl	roux (1 tbspn butter and 2 tbspns flour that is cooked together)
2 lb	boneless, skinless halibut cut into 1/2" cubes
2 cup	milk
1 cup	heavy cream

Instructions:

Instructions: In a large sauce pot over medium heat place canola oil. Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes.

After 20 minutes, check to see if potatoes are done. Add roux and mix well to thicken. Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.

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