- 1 whole head garlic
- 4 teaspoons olive oil
- 1 leek, sliced
- 1 cup seafood stock
- 3 cups chicken or vegetable broth
- 2 russet potatoes, peeled and finely chopped
- 1 pound halibut, boned, skinned and cut in 1-inch cubes
- 2 ears corn, shucked and the kernels cut off
- 1 small zucchini, diced
- 1/2 cup fresh basil, chopped
- 1 cup heavy cream
Basil Caper Coulis
- 3 cloves garlic
- 1/2 cup basil leaves
- 2 teaspoons capers
- 1 cup extra virgin olive oil
- 1/2 teaspoon salt
Cut 1/2 inch off the top of the garlic head, exposing the cloves. Put the garlic head in a small baking dish or terra cotta garlic roaster and drizzle 1 teaspoon olive oil over it. Bake in a 325º F oven for 45 minutes or until the garlic cloves are soft.
Meanwhile, in a heavy pot, heat the rest of the olive oil and cook the leeks for 3 to 4 minutes, until soft. Pour the seafood stock and the chicken broth into the pot. Add the chopped russet potato and simmer for 20 minutes, or until the potato falls apart. Squeeze the cooked garlic out of the garlic head into the stock and discard the skin. Whip with a wire whip to disperse the cooked garlic and turn the mixture into a smooth base.
Gently drop the halibut, corn and zucchini into the hot stock and cook for 5 to 6 minutes, just until the halibut is cooked. Don’t overcook it or it will be dry. Stir in the chopped basil and the cream. Serve in individual bowls, garnished with a swirl of the basil-caper coulis over the top.
For Fresh Basil-Caper Coulis
Combine all the ingredients in a food processor and puree finely.
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