Halibut Ragout Recipe
Ingredients
| Halibut | 2 Pound, frozen | |
| Oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Celery - 3 stalks, sliced diagonally | ||
| Carrots | 3 | |
| Tomatoes | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Chicken - 2 bouillon cubes | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Parsley | 3 Tablespoon, minced | |
Directions
MAKING
1. To prepare the halibut, thaw it if it is frozen and cut into 1-inch pieces.
2. In a pan heat oil and saute onion, garlic, green pepper, celery and carrots.
3. Then add tomatoes, water, bouillon cubes and all seasonings, except 2 tablespoons parsley and simmer with cover for 20 minutes.
4. Add the halibut and simmer with cover for 5 to 10 minutes more such that done.
SERVING
5. To serve, sprinkle with the remaining parsley.
1. To prepare the halibut, thaw it if it is frozen and cut into 1-inch pieces.
2. In a pan heat oil and saute onion, garlic, green pepper, celery and carrots.
3. Then add tomatoes, water, bouillon cubes and all seasonings, except 2 tablespoons parsley and simmer with cover for 20 minutes.
4. Add the halibut and simmer with cover for 5 to 10 minutes more such that done.
SERVING
5. To serve, sprinkle with the remaining parsley.
Chef
