Halibut chowder with spring herbs and sugar snap peas
Halibut chowder with spring herbs and sugar snap peas
Rating: (1 rated)
Recipe Yield: Total time: 45 minutes | Serves 6
1/4 pound bacon (about 3 thick slices) 1 shallot, minced 1 pound small potatoes, cut into similar-sized pieces 2 cups milk 2 cups half-and-half 1 bay leaf 1 1/2 pounds halibut, cut into 1 1/2 -inch pieces 1/4 teaspoon salt 1/4 pound sugar snap peas, strings removed if necessary 1 tablespoon minced chives 2 teaspoons chervil leaves

Step 1 Cut the bacon in thin slices crosswise and combine with the minced shallot in a medium pot. Place over medium heat and cook just until the shallot softens and the bacon frizzles (you don't want it to render completely, just begin cooking) about 5 minutes.

Step 2 Add the potatoes and stir to combine the flavors. Add the milk, half-and-half and bay leaf and bring to a simmer. Cook, maintaining a moderate simmer, until the potatoes are quite tender, about 20-25 minutes.

Step 3Remove the bay leaf. Add the halibut and the salt and cook until the halibut is firm, about 4-5 minutes.

Step 4Remove the pan from the heat and stir in the sugar snap peas, chives and chervil. Taste and add more salt if necessary. Serve immediately into heated bowls.

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