Halibut in Tomato-Shiitake Broth

Halibut in Tomato-Shiitake Broth Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
A little red curry paste delivers complex flavors to the shiitake mushroom broth. Look for it in jars or foil packets in the Asian section of your supermarket.

Yield:

4 servings (serving size: 1 fillet, 3/4 cup noodles, and 1/2 cup clam juice mixture)

Recipe from

Nutritional Information

Calories 392
Caloriesfromfat 14 %
Fat 5.9 g
Satfat 0.7 g
Monofat 2.2 g
Polyfat 1.4 g
Protein 41.5 g
Carbohydrate 38.2 g
Fiber 1.2 g
Cholesterol 57 mg
Iron 3.3 mg
Sodium 811 mg
Calcium 130 mg

Ingredients

8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 1/2 cups bottled clam juice
2 teaspoons red curry paste
4 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)
2/3 cup canned diced tomatoes, undrained
1/4 teaspoon crushed red pepper
4 (6-ounce) halibut fillets
1/4 cup chopped fresh basil
1/8 teaspoon salt

Preparation

Cook noodles according to package directions, omitting salt and fat.

While noodles cook, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 1 1/2 minutes or until tender, stirring constantly. Add clam juice and curry paste, stirring with a whisk until smooth. Add mushrooms, tomatoes, and pepper to pan; bring to a simmer. Add fish; sprinkle with basil and salt. Cover and cook 5 minutes or until fish flakes easily when tested with a fork. Serve over noodles.

Note:

Cynthis DePersio,

October 2003
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