Halibut Chowder With Herbs And Sugar Peas Recipes

SPRING PEA FISH CHOWDER

Steps:

• Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
• Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
• Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

PEAS WITH HALIBUT

Steps:

• If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
• Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.
• Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
• Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.

HALIBUT CHOWDER

Steps:

• In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.

HEARTY HALIBUT CHOWDER

Steps:

• Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
• Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.