Halibut in Tomato-Shiitake Broth

Ingredients

• 1 teaspoon bottled garlic minced
• 0.7 cup tomatoes diced canned undrained
• 1.5 cups bottled clam juice 
• 0.3 teaspoon pepper red crushed
• 0.3 cup basil fresh chopped
• 24 ounce pacific halibut filets 
• 1 teaspoon olive oil 
• 2 teaspoons curry paste red
• 0.1 teaspoon salt 
• 4 cups mushroom caps thinly sliced ()
• 8 ounces udon noodles fresh thick uncooked (, round Japanese wheat noodles)

Equipment

• frying pan
• whisk

Directions

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.
3. Add garlic; cook 1 1/2 minutes or until tender, stirring constantly.
4. Add clam juice and curry paste, stirring with a whisk until smooth.
5. Add mushrooms, tomatoes, and pepper to pan; bring to a simmer.
6. Add fish; sprinkle with basil and salt. Cover and cook 5 minutes or until fish flakes easily when tested with a fork.
7. Serve over noodles.