Halibut Chowder

Halibut Chowder

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About this recipe: This soup is the perfect winter warmer. It's easy to make and everyone will love it. Halibut is simmered with onion, potatoes, carrots and tomatoes in a creamy soup base. Enjoy with fresh crusty bread, if desired.

Bert's Cream Puff

Serves: 16 

  • 15g unsalted butter
  • 1 large onion, finely diced
  • 2 large potatoes, peeled and cubed
  • 2 cloves garlic, finely chopped
  • 1.5 litres chicken stock
  • 1/2 (400g) tin, whole plum peeled tomatoes, diced
  • 2 large carrots, grated
  • 350ml milk
  • 125ml double cream
  • salt and pepper to taste
  • 900g halibut, cut into 2.5cm cubes
  • 60g grated Cheddar cheese
  • 1 pinch crushed chillies or to taste

Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

  1. Melt butter in a large pot over medium heat. Add the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic and continue cooking until the potatoes have softened slightly, about 10 minutes.
  2. Pour in the chicken stock, tomatoes and carrots. Bring to the boil, then reduce heat to medium-low, cover and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the centre, about 10 minutes. Gently stir in the Cheddar cheese and crushed chillies until the cheese has melted. Serve immediately.

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