Prep 10 mins
Cook 1 hr
This is like a fish stew. Just delicious. Halibut fillets a pretty expensive so at times I use Haddock fillets. This recipe was from "The flavours of Canada by Anita Stewart
- 2 tablespoons olive oil
- 5 medium carrots (Chopped )
- 3 stalks celery (Chopped )
- 2 large onions (Chopped )
- 4 garlic cloves (Chopped )
- 5 cups chicken stock
- 1 (28 ounce) can tomatoes (Chopped )
- 1 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 bay leaf
- 1 red bell pepper (Chopped )
- 1 green bell pepper (Chopped )
- 2 lbs halibut (Cubed)
- Saute carrots, celery, onion and garlic in oil for 10 minutes.
- Add stock, tomatoes, oregano, salt, pepper and bay leaf.
- Bring a boil and simmer for 30 minutes.
- Add red and green peppers.
- Simmer for 15 minutes. Add fish and simmer for 7 minutes.
- Remove bay leaf and serve.
I wanted to make this chowder (half recipe), but also from the start wanted to add more Canadian type of ingredients to the chowder to up the taste. Instead of halibut, I chose vacuum packed smoked wild sockeye salmon that needed to be used up. Because I used 1 can (28 ounce) tomatoes instead of 14 oz, I added 2 tsp maple syrup and also for additional flavor and Canadian experience added 1/4 C Canadian whiskey to the crock pot. I did not want to obscure the taste of salmon so instead of using the chicken stock, I used clam stock. Taste great, but wait, what else could make this chowder really shine. I chose 1/2 lime, squeezed with a peel and all which is very Japanese way of making udon soup (except in Japan we use yuzu citrus instead of lime) and cooked for 3 hours in my crock pot. Fabulous chowder that is full of all the goodness from veggies and omega 3 from salmon. Goes great with Sauvignon Blanc and crusty farm style bread. Thank you Marlitt for posting this recipe. Made for ZWT 4 Canada crock pot challenge.