East Coast Halibut And Potato Chowder

2 tablespoons canola oil
1 1/2 cups finely chopped onion
1 1/2 tablespoons minced garlic
1 tablespoon finely chopped shallots
1 bay leaf
2 teaspoons ground tumeric
2 cups small to medium diced peeled potatoes
6 cups bottled clam juice
1/4 teaspoon Tabasco or other hot sauce
freshly ground black pepper to taste
3 tablespoons roux, 1 Tbsp. butter and 2 Tbsps. flour that is cooked
together
2 pounds boneless, skinless halibut, cut into 1/2" cubes
2 cups milk
1 cup heavy cream
2 tablespoons chopped parsley

In a large sauce pot over medium heat place canola oil. Add onion,
garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add
potatoes, clam juice, hot sauce, black pepper and bring to a boil and
reduce heat and simmer for 20 minutes.
After 20 minutes, check to see if potatoes are done. Add roux and mix
well to thicken. Add fish and simmer for 1 minute. Stir in the milk and
cream and increase the heat to bring to a boil. Garnish with parsley and
serve.
Makes 4 to 6 servings.

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