HEARTY HALIBUT CHOWDER
I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
Provided by Bert's Cream Puff
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
- Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.5 g, Cholesterol 39 mg, Fat 6.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 3.3 g, Sodium 363.8 mg, Sugar 3 g
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
HALIBUT & POTATO CHOWDER
Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
HALIBUT CHOWDER
This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.
Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 399mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.
HALIBUT SOUP
Make and share this Halibut Soup recipe from Food.com.
Provided by cookiecutter _
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a large soup pot over medium-high heat with oil. Remove sausage casing and slice thinly. Add to pot and cook for 2 minutes, stirring frequently.
- Add onions, carrots, poblanos and garlic. Season with salt and pepper and cook, stirring often, for 5 minutes.
- Add wine and cook 3 minutes. Add stock, bring to a simmer, and cook 5 minutes longer. Before you add the fish the soup should gently simmer so turn heat down if necessary.
- Add hominy, halibut, and zucchini. Gently simmer 5 minutes. Add parsley, cilantro (if using) and lime juice.
Nutrition Facts : Calories 766.6, Fat 36.7, SaturatedFat 10.6, Cholesterol 111.6, Sodium 1382.8, Carbohydrate 37.3, Fiber 5.3, Sugar 9.7, Protein 58.7
HALIBUT CHOWDER
A rich and creamy chowder made from halibut or any type of white fish.
Provided by BEANERVAN
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 16
Number Of Ingredients 12
Steps:
- Melt 1/4 cup butter in a saucepan over low heat. Add onions, celery, and carrots and cook until softened, about 20 minutes. Add broth, potatoes, and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.
- Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 12.7 g, Cholesterol 90.2 mg, Fat 24 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 14.4 g, Sodium 280.4 mg, Sugar 1.4 g
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4.8/5 (20)Total Time 55 minsCategory Lunch, SoupCalories 200 per serving
- In a heavy large pot heat the olive oil over medium heat. Add the onion, carrot and green pepper. Saute the veggies in the olive oil until they become tender, do not burn the onion.
- Add the water to the pot and the fish. Bring the broth to a boil at which time add the potatoes. Season with salt and pepper to taste.
- In a small bowl, beat the egg and sour cream. To the small bowl add 1/4 cup of the broth from the pot. Mix it well with the sour cream mixture. Pour the sour cream mixture to the big pot.Stir well and cook for an additional 5 minutes.
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