A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.
two pints of cream sounds insane and decadent, because it is. The result is effectively a carbless chowder that’s filling without weighing you down. The slow-cooking cream helps melt away the sharp edges of eight cloves of thinly sliced garlic and bulb of anise-y fennel that go with it, all while keeping the fish tender at the same time. And it only takes about 20 minutes.
It’s rare to make fish that you want to eat for multiple meals, and maybe my doctor wouldn’t recommend eating this much garlic cream. But after a long day, knowing that I can make a comforting dish in half an hourGet the recipe:When garlic is cooked gently in plenty of fat , it becomes something else entirely—an elegant shadow of its raw self. Tacky cloves go silky and sultry, warm and welcoming. For this recipe, cod and pollock are both great alternatives for the halibut.
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