Creamy Seafood Farfalle

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READY IN: 30mins
SERVES: 12-18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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