Halibut Chowder or Fish Stew Recipe

American · Soup · 45 min total

A creamy, comforting chowder featuring tender halibut chunks, potatoes, and aromatic vegetables in a rich broth. Perfect for a cozy dinner.

Ingredients

• 1 lb halibut fillet, skin removed, cut into 1-inch chunks
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 medium Yukon Gold potatoes, peeled and diced (about 1/2-inch)
• 1/4 cup all-purpose flour
• 2 cups fish or chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in potatoes and flour; cook, stirring constantly, for 2 minutes.
3. Gradually whisk in broth, milk, and cream. Add bay leaf and thyme. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until potatoes are tender, about 15 minutes.
4. Season halibut chunks with salt and pepper. Gently stir into chowder. Cook until fish is opaque and flakes easily, about 5-7 minutes. Do not boil.
5. Remove bay leaf. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling.
• Serve with crusty bread or oyster crackers.

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