• 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.


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


  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