Wild Alaskan Halibut Chowder
Spectacular flaky white halibut, Kennebec potatoes, celery, onions, streaky bacon and fresh cream..
Cut uncured bacon into 1/4 inch dice and cook in a heavy skillet until crisp and all fat has been rendered.
Meanwhile, dice and blanch 2 Kennebec potatoes in salted boiling water. Cook until not quite tender, drain and set aside. Place a thick halibut fillet in a small, heavy skillet, drizzle with olive oil and season with Old Bay. Cook in a 400 degree oven until it flakes easily but is not quite done, perhaps 10 minutes. Set aside.
Pour off all but 1 tablespoon of bacon fat, lower heat to medium low and add 1 tablespoon pastured butter. Add minced garlic, sliced green onions and diced celery and cook until softened, about 5 minutes.
Add 1 cup clam juice and potatoes, simmer 5 minutes. Add halibut and fresh cream and simmer until thickened, about 10 minutes.
Season to taste with sea salt and cracked pepper and ladleinto a bowl or onto a deep dinner plate. Garnish with fresh parsley and chives.
High in protein and Omega-3, long-line caught wild Alaskan halibut is a sustainable best-choice
Dink said,
July 20, 2009 at 8:33 am
That sounds great. Is there any liquid that can be substituted for the clam juice?
Ren said,
July 20, 2009 at 8:48 am
You could use water with a small amount of white wine and chicken stock
Craving: Wild Alaskan Halibut Chowder | FOODBEAST - ONLINE FOOD PUBLICATION :: BEEN HUNGRY SINCE '88 said,
July 22, 2009 at 12:56 am
[...] I have had clam chowder, corn chowder, and lobster chowder but never with halibut, especially wild alaskan halibut. Even though it’s very hot out where I am, this still sounds amazing. I could probably slam about three bowls of this right now. (Thx Ediblearia.com) [...]
Katy said,
July 23, 2009 at 4:45 pm
Ren, Is the recipe hidden somewhere on your blog page or do I need to do a special request? If so, I am requesting the recipe for this wonderful sounding chowder.
Thanks so much, Katy
Ren said,
July 23, 2009 at 4:56 pm
Hi, Katy,
The ingredients, method and most of the quantities are listed in the narrative above, but I’m happy to answer any questions you may have. Feel free to ask here in the comments or contact me directly at ren AT ediblearia DOT com
Thanks!
Leesie said,
July 24, 2009 at 10:23 pm
I’m curious – where did you get/find the Alaskan halibut?
Ren said,
July 24, 2009 at 11:01 pm
Oh, the food co-op in town keeps this in stock, so I try to pick some up every couple of weeks.
Leesie said,
July 24, 2009 at 10:27 pm
oh!…and what is a good alternative for Kennebec potato? I don’t know if I can find it here in N.Y.
Ren said,
July 24, 2009 at 10:59 pm
The Kennebec is great because it holds it shape well after cooking, but Yukon gold or red new potatoes should work fine.