Halibut, Cauliflower and Potato Soup
1/2 cup butter
1 head cauliflower, thinly sliced
2 leeks (whites only), julienned
2 cloves garlic, minced 4 fingerling potatoes, peeled, thinly sliced, rinsed, patted dry 1/4 cup Chardonnay
3 cups milk
2 bay leaves
2 sprigs tarragon
4 halibut fillets
Directions:
In a pot, melt the butter.
Add cauliflower, leeks and garlic and sauté on low until they begin to soften. Add the potatoes, season lightly and continue to cook on low heat for several minutes. Deglaze with wine. Add in milk and bay leaves. Cover and simmer until all vegetables are tender. Once tender, remove from heat and add the tarragon. Purée in a blender, adding more milk if needed to
Haddock cooked with tomatoes and capers makes for a delicious winter meal. achieve soup consistency. Season the soup to taste and keep warm while you are cooking the fish. Pat halibut fillets dry with paper towel. Season well with salt and pepper and brush with melted butter before baking in an oven preheated to 400 F for 15 minutes or until fish is firm and just begins to flake.