Cape Mudge Halibut Chowder

Total Time
1hr 10mins
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

Ingredients Nutrition


  1. Saute carrots, celery, onion and garlic in oil for 10 minutes.
  2. Add stock, tomatoes, oregano, salt, pepper and bay leaf.
  3. Bring a boil and simmer for 30 minutes.
  4. Add red and green peppers.
  5. Simmer for 15 minutes. Add fish and simmer for 7 minutes.
  6. Remove bay leaf and serve.


Most Helpful

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.

Rinshinomori June 29, 2008

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