- Yield: 4 Servings
Halibut with Fresh Corn and Chowder Sauce
Ingredients
- Sunshine Sweet corn - 2 ears, cut into 1.5in wheels
- Butter - 2 tablespoons, unsalted
- Onion - 1, diced
- Garlic Cloves - 3, thinly sliced
- New Potatoes - 8oz, quartered
- Dry White Wine - 1/4 cup
- Chicken Brother - 1 cup
- Salt - 1/2 teaspoon
- Littleneck Clams - 12
- Halibut - 4, 1-inch thick filets
- Peas - 1/2 cup, fresh or frozen
- Parsley - 1/4 cup, chopped
Instructions
In a large sauté pan, melt butter over medium heat. Add onions and garlic; sauté until translucent, about 5 minutes. Add potatoes and wine; simmer until wine is reduced by half. Add chicken broth and salt; cover and simmer for 5 minutes. Add clams; cover and cook until clams open, about 6 minutes. Keeping the liquid in the pan, remove clams to a large bowl; set aside. Add corn wheels and fish fillets to liquid making sure to keep room between each piece of fish for steam to rise; sprinkle with peas. Cover pan until fish is cooked through, 2-5 minutes. Return clams to pan; remove from heat. To serve, ladle cooking liquid, fish, clams and vegetables into each bowl. Garnish with parsley.
