Written By Cynthia Annett-Hynes Recipes / Soup Apr 18, 2011 Halibut Chowder with Lardons SHARE VIA: Facebook Twitter PinterestThis recipe is guaranteed to warm you up on cool spring days. Equipment: Sharp knifeHeavy bottom potWooden spoon Ingredients: 12 pieces, Thick cut double smoked bacon cut across length into “lardons” or match-stick size3 Medium White onions, fine dice1 Bunch (about 8) medium carrots, peeled and topped, sliced widthwise about 1/4” slices3 Stalks celery, fine dice300g Butter 1kg Baby Potatoes cut in quarters lengthwise and then sliced into 1/4” triangular slices200g Flour1 Glass White wine1 Litre Fumé/Fish stock or clam nectar1kg 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 use2 Litres Heavy creamYour favorite salt and pepperGood Extra virgin olive oilFresh chives Method: For Fumé/Fish stockFor 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 6RecipesseafoodSoup SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Comments are closed.