A Good Recipe:
A hearty halibut chowder makes a great meal for a cold winter day. I’ve been using the recipe below for years, and never tire of making or eating it.
I prefer the vegetables to be slightly under-done, not mushy. As for the fish, the bite-size chunks cook quickly, so I add them after the vegetables. If added too early, they fall apart.
1 pound filleted, boneless, skinless halibut sliced to 3/4-inch cubes
1/2 cup each onion, celery, carrots, green bell pepper, finely chopped
2 cups chicken broth
1 cup whole milk
4 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp white pepper
1/2 tsp. minced fresh taragon, or l/4 t. dried (optional)
1 1/2 cups sharp cheddar cheese, grated or shredded
1/4 cup parsley or thinly sliced scallion greens
In a 4-quart sauce pan over medium heat, saute vegetables in 2 Tbsp. butter until onion is soft, about 2 minutes. Add chicken broth, salt and pepper, and simmer covered for 5 minutes. Add milk, halibut and taragon, and again bring to a simmer. Melt remaining 2 Tbsp. butter, combine with 2 Tbsp. flour and stir into simmering chowder. Stir continuously until chowder thickens. Add the cheese and stir until melted. Serve immediately. Garnish with snipped parsley or sliced scallion greens.