Recipe courtesy of Jim Coleman

East Coast Halibut and Potato Chowder

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
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2 tablespoons canola oil

1 1/2 cups finely chopped onion

1 1/2 tablespoons minced garlic

1 tablespoon finely chopped shallots

1 bay leaf

2 teaspoons ground tumeric

2 cups peeled potatoes, cut into small to medium cubes

6 cups bottled clam juice

1/4 teaspoon of tabasco or other hot sauce

Fresh black pepper to taste

3 tablespoons roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked)

2 pounds boneless, skinless halibut cut into 1/2-inch cubes

2 cups milk

1 cup heavy cream

2 tablespoons chopped parsley


  1. In a large sauce pot over medium heat place canola oil. Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes. After 20 minutes, check to see if potatoes are done. Add roux and mix well to thicken. Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.
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