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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.