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Halibut in Tomato-Shiitake Broth

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 fillet, 3/4 cup noodles, and 1/2 cup clam juice mixture)
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.

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

Nutrition 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

How to Make It

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

  2. 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.