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SMOKY HALIBUT CHOWDER WITH CHARRED CORN
Serves: 5
Preparation time: 15 minutes If they like it, it serves 5 otherwise
Cooking time: 30 minutes
Totaltime: 0 minutes If halibut isn’t available (or too pricey), choose another white-flesh fish such as cod or haddock. Clam juice can be found alongside canned fish in the grocery store.
Ingredients
- 2 cobs corn, shucked
- 3 tbsp (45 mL) unsalted butter
- 1 tbsp (15 mL) olive oil
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 1 large Yukon gold potato, peeled,
- cut into 1/4-inch (5-mm) dice
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) all-purpose flour
- 1 cup (250 mL) dry white wine
- 3 cups (750 mL) vegetable broth
- 1/2 cup (125 mL) bottled clam juice
- 3/4 lb (340 g) halibut, cut into
- large bite-size chunks
- 1/4 lb (115 g) smoked trout, flaked
- into bite-size pieces
- 1/2 cup (125 mL) heavy cream (35%)
- 1/4 cup (60 mL) chopped dill
Preparation
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1. Preheat grill to high. Clean and oil grate.
2. Grill corn, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to a plate. When cool enough to handle, slice kernels off cob and set aside.
3. Melt butter and oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add celery,
potatoes, garlic, corn and salt. Cook, stirring, until garlic is fragrant, about 2 minutes. Sprinkle in flour and cook, 1 minute. Add wine and cook, stirring, until almost all liquid has been absorbed. Pour in vegetable broth and clam juice. Bring to a boil then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until potatoes are tender and chowder thickens slightly, 10 to 12 minutes.
4. Stir in halibut pieces and cook until halibut is barely cooked, 2 to 3 minutes. Gently stir in flaked smoked trout and cream, cook until warmed through, 3 minutes. Remove from heat. Serve sprinkled with dill and crackers on side.
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on The World Cuisine
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Tomato-corn pasta salad
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Asian-style halibut in parchment
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