Leek & Halibut Ragout

[JJ Judkins]

* Exported from MasterCook *

Leek & Halibut Ragout

Recipe By :America's Everyday Diabetes Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : DIABETIC FISH
SOUPS & STEWS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp olive oil
2 medium leeks -- white and light green part only, chopped
2 cloves garlic -- finely chopped
2 Tbsp all-purpose flour
2 1/2 cups fish stock OR chicken stock
1/2 cup white wine OR additional stock
1/4 tsp saffron threads -- crushed
2 cups diced peeled potatoes
2 medium carrots -- peeled and diagonally sliced
2 small zucchini -- halved lengthwise and sliced
1 small sweet red pepper -- diced
1 1/2 lb halibut -- trimmed and cut into 1-inch cubes
1/4 cup chopped fresh parsley
Salt and pepper -- to taste


In a large saucepan, heat oil over medium heat; add
leeks and garlic; cook, stirring often, for 5 minutes
or until tender. (Do not let leeks brown.)

Stir in flour; add stock, wine and saffron. Bring to a
boil, stirring, until thickened. Add potatoes and carrots;
reduce to medium-low and simmer, covered, for 15 minutes.
Stir in zucchini and red pepper; cook 5 minutes more or
until vegetables are just tender.

Add halibut; cook for 3 to 5 minutes more or until fish
is opaque. Adjust seasoning with salt and pepper to taste.
Sprinkle with parsley; ladle into warmed wide shallow bowls.


Source:
"FORMATTED FOR MASTERCOOK BY JJ"

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Per Serving (excluding unknown items): 220 Calories; 7g Fat (30.5% calories from fat); 26g Protein; 12g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0