Halibut Chowder with Lardons

This recipe is guaranteed to warm you up on cool spring days.

Equipment:

Sharp knife

Heavy bottom pot

Wooden spoon

Ingredients:

12 pieces, Thick cut double smoked bacon cut across length into “lardons” or match-stick size

3 Medium White onions, fine dice

1 Bunch (about 8) medium carrots, peeled and topped, sliced widthwise about 1/4” slices

3 Stalks celery, fine dice

300g Butter

1kg Baby Potatoes cut in quarters lengthwise and then sliced into 1/4” triangular slices

200g Flour

1 Glass White wine

1 Litre Fumé/Fish stock or clam nectar

1kg Halibut in one inch chunks. Skin on is sides are great so we can use the skin for stock, and smaller pieces are fine, we can save the large thick pieces for another use

2 Litres Heavy cream

Your favorite salt and pepper

Good Extra virgin olive oil

Fresh chives

Method:

For Fumé/Fish stock

For a simple flavourful liquid, simply cover halibut skin, bones and trim in cold water with some rough chopped aromatic vegetables. Bring to a boil, simmer for a few minutes, strain and cool.

For Base:

Pre-heat pot on medium heat. Add a drizzle of olive oil and stir bacon lardons with a wooden spoon until crisp but not burnt. Add onions, carrots, celery and butter. Season and taste. Sweat these vegetables until they are translucent. We may need to adjust our heat at this point, particularly on a gas range, these vegetables should not colour. Add flour while constantly stirring to create a thick paste, stir constantly for five or  until blonde in colour. While stirring, add wine and your fumé/fish stock or clam nectar. Add chopped potatoes. Season and taste. At some point this liquid must boil so we know how thick our end result will be, once it does turn down to low heat and simmer until potatoes are just under done. Be sure to stir occasionally and to scrape the bottom of the pot with your wooden spoon. At this point we have a chowder base that we can refrigerate or freeze to finish at a later time for a quick meal.

To Finish:

Bring Chowder base to a simmer, or just continue if we are doing this all at once, add heavy cream while stirring until you reach a little thinner than desired viscosity. Season and taste, adjust seasoning if needed. Add Halibut chunks and simmer until just done. Split between bowls, and garnish with chopped fresh chives and extra virgin olive oil.

Serves 6