RECIPE: Halibut & Sweet Potato Chowder

  • From Sunset Magazine

    With the sablefish season well over and our stocks dwindling to almost none, we thought we would bring in a little very nice halibut to fill the void. The very best halibut are the little ones (less than 50 lbs.) and that’s what were bringing in–about 20 lbs. of 20-30 pounders. Here is a nice recipes to get you all started and keep you warm this winter! Yum.

    Serves: 4-6


    • 1 tablespoon olive oil
    • 2 andouille sausages (6 to 8 oz. total),  sliced 1/4 inch thick
    • 1 onion (6 to 8 oz.), chopped
    • 1/4 teaspoon saffron threads
    • 3 cups reduced-sodium chicken broth
    • 1 sweet potato, peeled and cut into 1/2-inch chunks
    • 1/4 cup whipping cream
    • salt
    • pepper
    • 2 pounds Wild Alaskan Halibut
    • 1 green onion


    1. Pour olive oil into a 4- to 6-quart pan over medium-high heat; add andouille sausages, and stir often until beginning to brown.
    2. Add onion, and stir often until limp.
    3. Add saffron threads, chicken broth, and sweet potato.
    4. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes.
    5. Stir in whipping cream and salt and pepper to taste.
    6. Meanwhile, rinse halibut and pat dry; cut into 1-inch chunks. Lay chunks on top of soup, cover, and cook until halibut is opaque but still moist-looking in the center (cut a piece to check), about 10 minutes.
    7. Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion.

    January 14th, 2013 | Traveler | No Comments | Tags: , , , , ,

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