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 Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.