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Halibut Chowder  HT SP 50mins

 

Serves 4-6     Hot Fish Pork Vegetables Herbs  Soups   Gluten Wheat Free Eggless

 

Ingredients
4 Rashers Streaky Bacon, coarsely chopped
1 Onion, sliced
4 Medium Potatoes, peeled and cubed
2 Carrots, sliced
960ml/32fl.oz. Water
Salt and White Pepper
450g/1lb Halibut Fillets, cut into 2.5cm/1-inch chunks
240ml/8fl.oz. Cream
1 tbsp Freshly chopped Parsley

Instructions

1. Heat a large saucepan until very hot, add the bacon and fry until crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.

2. Reheat any bacon fat left in the pan, adding enough oil to make to 1 tablespoon if necessary. Add onions and cook for 5 minutes or until softened, stirring from time to time.

3. Add the potatoes, carrots, water, salt and pepper, bring to boil, then reduce heat, cover and simmer for 20 minutes.

4. Add the halibut, mix well and continue to simmer for a further 5 minutes or until fish is cooked through.

5. Add the cream and heat through. Adjust the seasoning and serve hot garnished with the bacon and parsley.

 

 

More Soup Recipes  | Hors d'oeuvre Recipes  |  More Fish Recipes

 

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