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Categories: Fish and shellfish, Main courses, Quick and easy, Soups

Halibut chowder with spring herbs and sugar snap peas

Halibut chowder with spring herbs and sugar snap peas
Los Angeles Times

Seafood lovers who have been following the news know that it's probably going to be a long spring. Salmon, the king of the season's fish, is missing in action and its prices are likely to stay high through the summer. ... Read more

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 1Cut 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 2Add 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.

Each serving:
377 calories; 33 grams protein; 22 grams carbohydrates; 2 grams fiber; 17 grams fat; 9 grams saturated fat; 81 mg. cholesterol; 375 mg. sodium.
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