50+ Friends Club Cookbook
Fish and Seafood

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Creamy Halibut

From the Kitchen of:  H@ppy

 

1		Onion, minced
1		stalk of Celery, sliced thin
2		cloves garlic, minced fine
2	tbsp.	Olive Oil
1/2	tsp.	Fennel Seed
1	sm	bottle Clam Nector
1	can	Tomatoes, chppd and juice
	dash	Tobasco
1	can	sliced mushrooms
1	lb	Potatoes, peeled and cubed
1/2	tsp.	dried Thyme, crumbled
1/2	tsp.	dried Basil
1/2	c.	heavy Cream
3	Tbsp.	Cornstarch
1 1/2	lbs	Halibut cut into 1 inch cubes
1/2	lb.	See Scallops, halved crosswise
1/2	lb.	Shrimp, shelled
2	Tbsp.	finely chopped parsley
1		sheet frozen puff pastry, thawed

• Saute onion, celery and garlic in oil, stirring until the onion is soft and clear.
• Add the fennel seeds, clam nectar, Tabasco, mushrooms, potatoes, thyme and basil. Cook until the potatoes the potatoes are just barely cooked and tender.
• Blend together the cream and cornstarch and add to the potato mixture.
• Bring to a boil for 1 min, stirring constantly.
• Combine the halibut, scallops, shrimp and parsley and add to creamed mixture.
• Transfer to a 3 quart baking dish.
• On a floured board roll out the puff pastry big enough to fit the dish. Brush the edge with watger and arrange the pastry over the edge. Cut off extra and bake in preheated 425degree oven for about 20 minutes.
• You can take the extra dough and cut shapes and arrange on top of pastry to decorate before baking.
• The crust should be puffed and golden brown when done. Serve immediately.