East Coast Halibut and Potato Chowder

Name: East Coast Halibut and Potato Chowder
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
Cuisine: Global
Ingredients: 1 bay leaf; 5 servings Fresh black pepper to taste; 2 Tbsps canola oil; 1 liters bottled clam juice; 2 Tbsps minced garlic; 2 teaspoons ground tumeric; 907 grams boneless, skinless halibut cut into 1/2-inch cubes; 237 milliliters heavy cream; 473 milliliters milk; 355 milliliters finely chopped onion; 2 Tbsps chopped parsley; 473 milliliters peeled potatoes, cut into small to medium cubes; 1 Tbsp finely chopped shallots; 0 teaspoons tabasco or other hot sauce; 3 Tbsps roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked)

East Coast Halibut and Potato Chowder is a gluten free and pescatarian main course. One portion of this dish contains roughly 42g of protein, 29g of fat, and a total of 611 calories. This recipe serves 5. If you have heavy cream, parsley, bottled clam juice, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

In a large sauce pot over medium heat place canola oil.

Ingredients you will need

Canola Oil

Sauce

Equipment you will use

Pot

Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes.

Ingredients you will need

Bay Leaves

Shallot

Turmeric

Garlic

Onion

Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes. After 20 minutes, check to see if potatoes are done.

Ingredients you will need

Black Pepper

Clam Juice

Hot Sauce

Potato

Add roux and mix well to thicken.

Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil.

Ingredients you will need

Cream

Fish

Milk

Garnish with parsley and serve.

Ingredients you will need

Parsley

Equipment

Pot

Ingredients

Servings:

bay leaf 5servings

Fresh black pepper to taste 2Tbsps

canola oil 1liters

bottled clam juice 2Tbsps

minced garlic 2teaspoons

ground tumeric 907grams

boneless, skinless halibut cut into 1/2-inch cubes 237milliliters

heavy cream 473milliliters

milk 355milliliters

finely chopped onion 2Tbsps

chopped parsley 473milliliters

peeled potatoes, cut into small to medium cubes 1Tbsp

finely chopped shallots 0teaspoons

tabasco or other hot sauce 3Tbsps

roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.