Blushing Halibut Chowder

• Gluten free

• Meat

  • 1/3 cup Spanish chorizo

• Seafood

  • 3/4 lb Halibut filet, fresh
  • 3 1/2 cups Seafood stock

• Produce

  • 1 Bay leaf
  • 3 stalks Celery
  • 1 Chives
  • 1 Onion, medium
  • 4 Thyme, sprigs
  • 1 lb White potato

• Baking & Spices

  • 1 Salt and pepper
  • 3/4 tsp Spanish paprika

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Heavy cream

Found on thegourmetgourmand.com

Description

Ingredients

• 1 tbsp olive oil
• 1/3 cup diced Spanish Chorizo
• 1 medium onion, diced
• 3 stalks celery, diced
• 1lb white potato, peeled, and diced
• ¾ teaspoon Spanish paprika
• 1 bay leaf
• 4 thyme sprigs
• 3 ½ cups seafood stock (OK to substitute chicken stock in a pinch)
• 3/4 lb of fresh halibut filet, cut into bite-sized pieces
• ½ cup heavy cream
• Salt and pepper, to taste
• Chives, for garnishing

Directions

• In a stock pot over medium heat add 1 tablespoon of olive oil and chorizo. Crisp chorizo for about 5 minutes and then remove with slotted spoon to a plate lined with paper towel.
• To the chorizo-infused oil, add onions and celery, season with salt and pepper, and saute for about 4-5 minutes or until the vegetables are just softened.
• Add seafood stock, spanish paprika, bay leaf, and thyme sprigs. Stir and bring mixture to a boil.
• Add diced potatoes and reduce to a simmer for 10 minutes, or until potatoes are easily mashed against the side of the pot.
• Reduce heat to low and add halibut pieces, and poach for about 5-6 minutes or until fish is cooked through, but still tender.
• Turn off the heat.
• Stir in heavy cream.
• Taste, and season with additional salt and pepper as needed.
• Garnish with chives.

Nutrition