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