Halibut In Tomato-Shiitake Broth

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

1. Cook noodles according to package directions, omitting salt and fat.
2. 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, tomatoes, and pepper to pan; bring to a simmer. Add fish; sprinkle with basil and salt. Cover and cook 5 minutes or until fish flakes easily when tested with a fork. Serve over noodles.

udon noodles, olive oil, garlic, clam juice, red curry, shiitake mushroom, tomatoes, red pepper, fresh basil, salt

Taken from www.myrecipes.com/recipe/halibut-tomato-shiitake-broth (may not work)