Creamy Seafood Farfalle

Heavy Cream Sauce served with Halibut & King Crab. This is a blending of two of our more popular dishes. Halibut Chowder and Farfalle pasta. It was suggested by a customer who liked both preparations nd suggested thsi as a third

• Ready In: 30 mins
• Serves: 12-18

Ingredients

• 1 1⁄2 lbs halibut fillets
• 1  king crab leg
• 1  medium onion, diced
• 2  stalks celery, diced
• 1  medium red bell pepper
• 3  cups  chicken stock
• 2  cups heavy cream
• 4  ounces marsala wine
• 1  tablespoon garlic
• 1  tablespoon thyme
• 1  tablespoon rosemary
• 1⁄3 cup cornstarch
• 1  cup water
• 1  dash salt
• 1  dash pepper
• 1  pinch garam masala
• 8  ounces farfalle pasta

Directions

1. 1. In a stockpot, heat the oil ans add garlic, rosemary and tyme. Heat until bubbles form around garlic.
2. 2. Layer onion, celery, bell peppers, cook untill they sweat and release their aromas.
3. 3. Add the stock and heat just to the convection point. Add the halibut and let come to gentle convection point.
4. 4. When fish is cooked, heavy cream and marsala, returning to a gentle convectionb, stirroing occaissionl7.
5. 5. Add heavy cream and marsala wine.
6. 6. Add the cornstarch slurry, stiring gently.
7. 7. Stiring gentlery Keep stiring until the chowder is thict and creamy.
8. 8. Salt & Pepper to taste.
9. 9. Serve over Farfalle Pasta Sprinkle each serving with dash of garam masala.