Creamy halibut chowder

    1 hour 25 min

    A rich and creamy chowder made with halibut or any type of white fish. A bouquet garni adds lots of flavour.

    1 person made this

    Serves: 16 

    • 225g butter, divided
    • 2 medium onions, diced
    • 3 stalks celery, diced
    • 2 carrots, diced
    • 475ml chicken stock
    • 2 potatoes, diced
    • 1 bouquet garni
    • 900g halibut, cut into bite-sized pieces
    • 100g plain flour
    • 475ml double cream
    • 120ml dry white wine
    • freshly ground black pepper to taste

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Melt 60g butter in a saucepan over low heat. Add onions, celery and carrots; cook until softened, about 20 minutes. Add stock, potatoes and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.
    2. Melt remaining butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Stir mixture into the soup. Remove bouquet garni just before serving and stir in dry white wine. Season to taste with black pepper.

    How to make a bouquet garni,:

    You can make your own bouquet garni by wrapping herbs in a piece of cheesecloth and securing it with kitchen string. Try using 3 sprigs fresh parsley, 1 sprig fresh thyme and 1 bay leaf. Or you can use 1 teaspoon dried parsley, 1 teaspoon dried thyme and 1 bay leaf.

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