HALIBUT & POTATO CHOWDER
Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
MOM'S NOVA SCOTIA SEAFOOD CHOWDER
Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!
Provided by Ashley_86
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h25m
Yield 20
Number Of Ingredients 14
Steps:
- Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
- Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g
GEORGE'S BANK HALIBUT WITH SAVOY CABBAGE, GARLIC CONFIT AND FINGERLING POTATOES IN LOBSTER CREAM
Steps:
- In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside.
- Assembly:
- In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.
- Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
- Coarse salt and freshly ground white pepper
- Preheat the oven to 325 degrees F.
- Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.
SHRIMP AND POTATO CHOWDER
Use shrimp for this variation on a New England-style chowder.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
- Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
- Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.
OLD FASHIONED EAST COAST SEAFOOD FRYING
Provided by Food Network
Number Of Ingredients 8
Steps:
- Have vegetable oil 2 1/2 inches deep in fryer at 400 degrees F.
- Breading:
- Have breading ingredients in wide-rimmed bowls.
- For the cod fillet and the shrimp: Dip in flour and shake off excess. Then dip in egg, removing with slotted spoon. Then roll in cracker meal with dry hand. Remove onto a dry platter.
- For the scallops: Put the scallops on paper towels to absorb some of their liquid. Then coat in flour, then egg, then cracker meal. Then repeat egg dipping, then cracker meal. Remove to a dry platter.
- For the clams: Place rinsed clams on paper towels to absorb moisture. Dip clams in egg. Put equal amounts of flour and cracker meal in a large plastic or paper bag. Place clams in bag and shake them until coated. Remove to a dry platter.
- Frying: Fry seafood in batches, 3 to 5 minutes, or until golden and crisp. When fried, remove to brown paper (such as a brown paper bag) to drain before serving.
- 1 1/2 cups mayonnaise
- 1/2 cup ketchup
- 1/2 cup sweet relish
- 1/2 cup finely diced onion
- 2 tablespoons lemon juice
- 3 dashes hot sauce
- In a bowl, mix all ingredients. Chill before serving. Garnish seafood with lemon and parsley sprigs and serve with tartare sauce.;
EAST COAST SEAFOOD CHOWDER
This recipe is an adaption of one our neighbor serves on Christmas Eve. I am from the prairies, and the nearly four years spent in the Halifax area were the best. Now that I am back home, I miss it terribly. This recipe helps me feel like I am back there with my friends. I hope you enjoy it as much as we do.
Provided by Tyshero
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop bacon, fry until brown. Drain most of the fat off.
- In the same pan, sauté the onion and celery until tender.
- Add bacon back to the pan.
- Add condensed milk and regular milk.
- Add potato and bay leaf.
- Cube fish and add to the pot.
- Add shrimp, scallops and whatever other seafood you are using.
- Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
- If there are leftovers, they are best eaten within 2 days.
- Serve with warm buns or biscuits.
- Makes 4 main servings, or 8 appetizer servings.
HALIBUT AND POTATO CHOWDER
Make and share this Halibut and Potato Chowder recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine clam juice, vegetables, and savory in slow cooker. Cover and cook on high 4-5 hours.
- Process soup and milk in food processor or blender until smooth. Return to slow cooker.
- Add halibut and hot pepper sauce; cover and cook on high 10-15 minutes. Season to taste with salt and pepper.
- Sprinkle each bowl of soup with bacon.
Nutrition Facts : Calories 343.5, Fat 6, SaturatedFat 2.4, Cholesterol 66.9, Sodium 513, Carbohydrate 44.5, Fiber 5, Sugar 6.7, Protein 27.8
HALIBUT CHOWDER
This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 399mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.
HEARTY HALIBUT CHOWDER
I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
Provided by Bert's Cream Puff
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.5 g, Cholesterol 39 mg, Fat 6.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 3.3 g, Sodium 363.8 mg, Sugar 3 g
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