HALIBUT CHOWDER WITH SPRING HERBS AND SUGAR SNAP PEAS

Total time: 45 minutes | Serves 6

1/4 pound bacon (about 3 thick slices)
1 shallot, minced
1 pound small potatoes, cut into similar-sized pieces
2 cups milk
2 cups half-and-half
1 bay leaf
1 1/2 pounds halibut, cut into 1 1/2 -inch pieces
1/4 teaspoon salt
1/4 pound sugar snap peas, strings removed if necessary
1 tablespoon minced chives
2 teaspoons chervil leaves

1. Cut the bacon in thin slices crosswise and combine with the minced shallot in a medium pot. Place over medium heat and cook just until the shallot softens and the bacon frizzles (you don't want it to render completely, just begin cooking) about 5 minutes.

2. Add the potatoes and stir to combine the flavors. Add the milk, half-and-half and bay leaf and bring to a simmer. Cook, maintaining a moderate simmer, until the potatoes are quite tender, about 20-25 minutes.

3. Remove the bay leaf. Add the halibut and the salt and cook until the halibut is firm, about 4-5 minutes.

4. Remove the pan from the heat and stir in the sugar snap peas, chives and chervil. Taste and add more salt if necessary. Serve immediately into heated bowls.

Each serving: 377 calories; 33 grams protein; 22 grams carbohydrates; 2 grams fiber; 17 grams fat; 9 grams saturated fat; 81 mg. cholesterol; 375 mg. sodium.

http://www.latimes.com/food/dailydish/la-dd-easy-dinner-recipes-three-rich-soups-in-only-45-minutes-20140325,0,4878496.story#ixzz2x76pl4r6