Ragout of Halibut and Cabbage

• 4 bacon slices, coarsely chopped
• 1 large onion, sliced
• 2 8-ounce bottles clam juice
• 1 12-ounce russet potato, peeled, cut into 3/4-inch pieces
• 3 cups (packed) thinly sliced green cabbage
• 1 8- to 10-ounce halibut fillet, cut into 1-inch pieces
• 1/2 cup half and half

1. Saute bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes.
2. Using slotted spoon, transfer bacon to paper towel and drain.
3. Add onion to drippings in pan.
4. Saute until beginning to color, about 4 minutes.
5. Add clam juice and potato and bring to boil.
6. Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.
7. Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes.
8. Add half and half and bacon; simmer 1 minute to blend flavors.
9. Season ragout with salt and pepper.
10. Ladle into bowls and serve.

bacon, onion, clam juice, potato, green cabbage, fillet

Taken from www.epicurious.com/recipes/food/views/ragout-of-halibut-and-cabbage-102403 (may not work)