How To Make Tomato and Halibut Chowder
A hearty and creamy soup filled with chunks of flaky halibut and fresh tomatoes.
Serves:
Ingredients
- 1 lb halibut, cut into cubes
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 3 cups chicken or vegetable stock
- 1 can diced tomatoes
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
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Heat the butter in a large pot or Dutch oven over medium heat.
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Add the onion and garlic and cook until softened.
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Whisk in the flour and cook for a minute or two, until the mixture is slightly golden.
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Add the stock and diced tomatoes, stirring until well combined.
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Bring the mixture to a simmer and cook for 10 minutes.
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Add the cubed halibut and continue cooking for another 10 to 15 minutes, until the fish is cooked through.
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Stir in the heavy cream and season with salt and pepper to taste.
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Garnish with chopped fresh parsley and serve hot.
Nutrition
- Calories : 409kcal
- Total Fat : 25g
- Saturated Fat : 14g
- Cholesterol : 147mg
- Sodium : 677mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 32g
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