• Ingredients: 22
  • Serves: 4

Halibut with vegetables and parsley with olive oil, diced carrots, diced potatoes, diced celery, canned great northern beans, rinsed, drained, bottled clam juice, chopped fresh parsley, minced garlic.

Ingredients

For chicken

  • 1 cup chopped onion
  • 1 cup chopped peeled carrots
  • 4 cups cold water
  • 2 large fresh parsley sprigs
  • 1 fresh thyme sprig
  • 6 whole black peppercorns
  • 1 bay leaf

For jus

  • 1 large shallot, minced
  • 2 tsps. chopped fresh tarragon
  • 2 tablespoons chilled unsalted butter, cut into pcs.

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Preheat oven to 400°F. Sprinkle halibut with salt and pepper. Spread 1/2 tablespoon hot ajvar on each side of each fish fillet.
  2. Step 2 Heat oil in heavy large ovenproof skillet over medium heat. Add carrots, potatoes and celery; sauté until tender, about 8 minutes.

    For this step you will need

  3. Step 3 Mix in beans, clam juice, parsley, garlic and cup hot ajvar. Bring to boil. Season with salt. Arrange fish atop vegetable mixture in skillet.

    For this step you will need