Halibut in Tomato-Shiitake Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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