Description
A comforting halibut chowder that blends tender seafood with bright vegetables in a rich, creamy broth.
Ingredients
- 1 pound halibut fillets, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 potatoes, diced
- 4 cups fish stock or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté until softened.
- Stir in the potatoes and cook for another 5 minutes.
- Pour in the fish stock and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add the halibut and cook until just cooked through, about 5 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Use homemade fish stock for a richer flavor. Garnish with parsley, dill, or chives, and a squeeze of lemon juice to enhance the dish.