If you can't find halibut, substitute cod or other flaky white fish. Serve with bread.
2 bacon slices
3 cups diced red potato (about 1 pound)
1 cup chopped onion
3 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups 2% reduced-fat milk
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces skinless halibut fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Cool bacon, and crumble. Set bacon aside. Add potato and onion to drippings in pan; sauté 3 minutes or until onion is tender. Add flour to pan; cook 1 minute, stirring constantly. Stir in clam juice; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until potatoes are tender. Stir in milk; bring to a simmer over medium-high heat, stirring constantly (do not boil). Stir in thyme, salt, pepper, and fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in parsley. Sprinkle with bacon.
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Was lacking a bit in depth of flavor for me so added fresh garlic to onion/potato step, white wine with the fish, and a little fresh lemon juice with parsley. My family loved it with some toasted artisan bread. Looking forward to the leftovers!
We loved this, but I did make a few changes, mostly using just one cup of milk, adding garlic, white pepper, herbes de provence, and whisking in 1 and 1/2 TB cornstarch into the clam broth instead of 3 TB of flour. I also cooked the potatoes about 15 minutes. I also used cod because it's less expensive than halibut. Served with salad and bread, this was really delicious and I'm looking forward to making it again. Please use certified humanely-raised pork products only.
I thought this was quick and delicious. I did not have a problem with my potatoes not being done, as others mentioned. I used cod because I had some pieces in my freezer to use up. Will make it again for sure.
We used cod as couldn't find halibut. And didn't have fresh thyme, so threw in dried with the clam juice. And, like the others, my potatoes took much longer to cook, about 15 minutes. But the soup came out extremely good. Will definitely be making this again, and will try pureeing some of the soup before adding the fish to make it a little thicker.
This was SO GOOD. I sauteed the potatoes and onions for considerably longer than suggested (probably about 10 minutes) and then continued to cook them in the clam juice for another 10-15 minutes as well until they were soft). I used about double the thyme and A LOT more salt and pepper, which this needs. But otherwise, a VERY good recipe.
I substituted cod for the halibut just because that is what my grocery store had fresh this week. I took the advice from the previous reviewer and cut my potatoes on the smaller side. It simmered gently a little longer than the recipe called for (waiting for the other dish to be ready). The potatoes came out perfect. However, I accidentally only used 1 T of flour instead of 3 -- didn't realize until I re-read the recipe when reviewing. I cheated and added a couple tablespoons of cream to try and help thicken it up. It still had a wonderful flavor and none of us minded the thinner consistency. Next time though I will use the full amount of flour and hopefully won't need any cream at all. We all had a smaller portion than the recipe calls a serving & also served with CL's Roasted Asparagus and Tomato Penne Salad with Goat Cheese.
While it is not a thick chowder, it's hearty and satisfying. Check potatoes to ensure they are soft, mine could have used a few more minutes. Or cut them smaller. It's a great way to fix halibut. Be sure to serve it with bread to sop up the great juice. My boyfriend had seconds, and the leftovers were even better!
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