Halibut and Potato Chowder
A warming stew, great served with freshly baked rolls and sautéed dark leafy greens.
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 slices organic bacon (optional)
- 4 cloves garlic, crushed
- 1 to 2 teaspoons dried thyme
- 1 to 2 teaspoons dried dill
- 2 to 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 6 large red or yellow potatoes, peeled and diced
- 5 to 6 cups chicken or vegetable stock, or a combination of stock and water
- 1 to 2 pounds fresh halibut, skin removed and cut into 1-inch chunks
- large handful of fresh parsley, chopped
- Herbamare and freshly ground black pepper, to taste
Heat olive oil in a 6-quart pot over medium heat. Add diced onions and sauté for 5 to 7 minutes, or until soft and starting to turn a little golden. Add bacon slices, garlic, and herbs. Sauté a minute or so more.
Then add diced carrots, celery, and potatoes; sauté a few minutes more. Then add stock and simmer, covered, for about 30 minutes or until vegetables are very soft. Take a large spoon and mash some of the potatoes up against the side of the pot to make the chowder creamy.
Then add the halibut and simmer for about 5 minutes more. Remove bacon slices and discard. Add chopped parsley and stir. Add salt and pepper to taste.
After our chowder was done we sat out in the warm November sun, something rather unusual for the Pacific Northwest, and ate our chowder. Gracie was too busy playing to eat much, part of not sitting at the table for lunch. A 3-year old just can't really focus when there is so much to do and see outside! And then the bread was done and it was time to put the babies in the bath. All that crawling around in the dirt had made them into little dirt balls! When I brought them upstairs Tom was in his office working and said to me "what are you cooking that smells so good?" It was the bread of course. A warm, yeasty, cinnamon smell wafting though the house. Who needs aromatherapy when you have bread?!
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