Spicy sausage, sweet potato, and saffron brighten up familiar halibut in this chowder. Prep and Cook Time: about 30 minutes. Notes: Choose dark red saffron threads (not orange or yellow). You may substitute saffron powder, but use only 1/8 teaspoon.
1 tablespoon olive oil
2 andouille sausages (6 to 8 oz. total)
1 onion (6 to 8 oz.)
1/4 teaspoon saffron threads (see notes)
3 cups reduced-sodium chicken broth
1 sweet potato
1/4 cup whipping cream
2 pounds halibut, boned and skinned
1 green onion
How to Make It
Pour olive oil into a 4- to 6-quart pan over medium-high heat; add andouille sausages, sliced 1/4 inch thick, and stir often until beginning to brown. Add onion, peeled and chopped, and stir often until limp. Add saffron threads, chicken broth, and sweet potato, peeled and cut into 1/2-inch chunks. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in whipping cream and salt and pepper to taste.
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. Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion.
Wine pairing: Arneis, a lively Italian white (the name means "little rascal"), is an almost perfect match for the halibut chowder, although a mineral-rich, aromatic dry Riesling works well too.
A friend shared some fresh halibut and I had been given this recipe to try.
All I can say is this is indeed SOUP from the gods! I followed this recipe to a "T"...except I had a yam instead of a sweet potato (so I used it). The flavor is ABSOLUTELY HEAVENLY... and if it's 100% deeeeelish the first night you serve it you KNOW it's going to be even better the second night. The layers of flavor are so incredible and the color presentation was seriously pretty!
Wow, and Thank you! This was so ridiculously EASY, and the taste is so FANTASTICALLY complex and scrumptious! Thank you for a recipe that I will repeat over and over. So wonderful to have a fish chowder without the starchy white potatoes... The halibut just soaked up the flavor, the sausage and sweet potato were perfect companions. Honestly, my new favorite soup... and, soup is my all time favorite food, so this is definitely saying something! (I wonder, has anyone tried to make it dairy free? Like with Coconut or Almond milk??? )