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Halibut Chowder

Straight forward and no special ingredients. Use any other fish if Halibut is not available.  ensure vegetables are softened.  Halibut can be fresh, frozen or vacuum packed (which is the nearest you will get to fresh and has a shelf life of 10 - 14 days  - always handy.

2 lbs. halibut cut into 1 inch cubes

2 medium potatoes, cubed

3 carrots, chopped

3 celery, chopped

1 onion, diced

3 cups chicken broth

1 cup white wine

2 tbsp. butter

1 cup cream

salt & pepper

1 1/2 tsp. basil

1 tsp. parsley

1 Bay Leaf

Melt butter in large pot, add onion, carrots, celery and potatoes. Cover and simmer for about 10 - 12 minutes.

Add broth, wine, salt, pepper and herbs. Bring to a boil, cover and simmer for approximately 20 minutes (or until celery is tender).

Add halibut, heat until fish is cooked (about 4 - 6 minutes). Remove from heat, add cream and serve.

Number of Portions?
5 - 6

Preparation Time?
1 hour 10 minutes