Cape Mudge Halibut Chowder

Submitted by Marlitt

"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"

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 6

ingredients

• 29.58 ml olive oil
• 5 medium carrots (Chopped )
• 3 stalk celery (Chopped )
• 2 large onions (Chopped )
• 4 garlic cloves (Chopped )
• 1182.95 ml chicken stock
• 793.78 g can tomatoes (Chopped )
• 4.92 ml oregano
• 2.46 ml salt
• 2.46 ml pepper
• 1 bay leaf
• 1 red bell pepper (Chopped )
• 1 green bell pepper (Chopped )
• 907.18 g halibut (Cubed)

directions

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.

Reviews

[Rinshinomori]

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.