Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 4

If you can't find halibut, substitute cod or other flaky white fish. Serve with bread.

Melanie Barnard
Recipe by Cooking Light November 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Cool bacon, and crumble. Set bacon aside. Add potato and onion to drippings in pan; sauté 3 minutes or until onion is tender. Add flour to pan; cook 1 minute, stirring constantly. Stir in clam juice; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until potatoes are tender. Stir in milk; bring to a simmer over medium-high heat, stirring constantly (do not boil). Stir in thyme, salt, pepper, and fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in parsley. Sprinkle with bacon.

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Nutrition Facts

307 calories; calories from fat 24%; fat 8.1g; saturated fat 3.5g; mono fat 3g; poly fat 0.9g; protein 24.4g; carbohydrates 33.9g; fiber 2.5g; cholesterol 57mg; iron 2.2mg; sodium 611mg; calcium 198mg.
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