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Cape Mudge Halibut Chowder

Cape Mudge Halibut Chowder created by Rinshinomori

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
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Marlitt
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@Marlitt
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"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"
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  1. Rinshinomori
    Cape Mudge Halibut Chowder Created by Rinshinomori
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. 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
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