Halibut in Tomato-Shiitake Broth

Halibut in Tomato-Shiitake Broth
Photo by Photography: Becky Luigart-Stayner


  • 4 (6-ounce) halibut fillets
  • 1 teaspoon olive oil
  • ¼ teaspoon crushed red pepper
  • 1 ½ cups bottled clam juice
  • 2/3 cup canned diced tomatoes, undrained
  • 1/8 teaspoon salt
  • ¼ cup chopped fresh basil
  • + 4 more ingredients
    • 2 teaspoons red curry paste
    • 8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
    • 1 teaspoon bottled minced garlic
    • 4 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)

Cook noodles according to package directions, omitting salt and fat. 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, t...

View full recipe at My Recipes


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