East Coast Halibut And Potato Chowder Recipe

click to rate
0 votes | 953 views
Servings: 1

Ingredients

  • 2 Tbsp. canola oil
  • 1 1/2 c. finely-minced onion
  • 1 1/2 Tbsp. chopped garlic
  • 1 Tbsp. finely-minced shallots
  • 1 x bay leaf
  • 2 tsp grnd tumeric
  • 2 c. small to medium diced peeled potatoes
  • 6 c. bottled clam juice
  • 1/4 tsp Tabasco or possibly other warm sauce Freshly-grnd black pepper to taste
  • 3 Tbsp. roux (1 tbspn butter and 2 tbspns flour which is cooked together)
  • 2 lb boneless, skinless halibut cut into 1/2" cubes
  • 2 c. lowfat milk
  • 1 c. heavy cream
  • 2 Tbsp. minced parsley

Directions

  1. In a large sauce pot over medium heat place canola oil. Add in onion, garlic, shallots, bay leaf and tumeric and saute/fry for 2 to 3 min. Add in potatoes, clam juice, warm sauce, black pepper and bring to a boil and reduce heat and simmer for 20 min.
  2. After 20 min, check to see if potatoes are done. Add in roux and mix well to thicken. Add in fish and simmer for 1 minute. Stir in the lowfat milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.

Toolbox

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment

Other Chefs