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Halibut Chowder  HT SP 50mins


Serves 4-6     Hot Fish Pork Vegetables Herbs  Soups   Gluten Wheat Free Eggless


4 Rashers Streaky Bacon, coarsely chopped
1 Onion, sliced
4 Medium Potatoes, peeled and cubed
2 Carrots, sliced
960ml/32fl.oz. Water
Salt and White Pepper
450g/1lb Halibut Fillets, cut into 2.5cm/1-inch chunks
240ml/8fl.oz. Cream
1 tbsp Freshly chopped Parsley


1. Heat a large saucepan until very hot, add the bacon and fry until crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.

2. Reheat any bacon fat left in the pan, adding enough oil to make to 1 tablespoon if necessary. Add onions and cook for 5 minutes or until softened, stirring from time to time.

3. Add the potatoes, carrots, water, salt and pepper, bring to boil, then reduce heat, cover and simmer for 20 minutes.

4. Add the halibut, mix well and continue to simmer for a further 5 minutes or until fish is cooked through.

5. Add the cream and heat through. Adjust the seasoning and serve hot garnished with the bacon and parsley.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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