Halibut Chowder

Halibut is a highly regarded fish that inhabits the salt waters of the North Pacific and the North Atlantic oceans. The motility of the fish has a major contribution to the development of the flesh with demersal fish having a much less fat content and resulting light color. Due to the very low fat content, it lends well better to moist heat fish recipes rather than dry which may dry out the meat. 

Halibut have dense and firm flesh, usually cut into fillets or steaks, available fresh or frozen. Though this fish is best broiled, deep-fried or grilled while fresh; it may also be used to create healthy food recipes like salads and stews. One of the best recipes to this is the Italian Halibut Soup. Italian Halibut Soup is a halibut and vegetable broth soup seasoned with traditional Italian herbs. Sprinkle with parmesan cheese, and serve piping hot.

Italian Halibut Chowder

Ingredients

2 1/2 pounds halibut steaks, cubed

 1 red bell pepper, chopped

 1 onion, chopped

 3 stalks celery, chopped

 3 cloves garlic, minced

 1/4 cup olive oil

 1 cup tomato juice

 1/2 cup apple juice

 2 (16 ounce) cans whole peeled tomatoes, mashed

 2 tablespoons chopped fresh parsley

 1/2 teaspoon salt

 1/2 teaspoon dried basil

 1/8 teaspoon dried thyme

 1/8 teaspoon ground black pepper

Directions

Saute the peppers, celery, onion, and garlic in oil until tender. Add the tomato juice or water, apple juice, mashed tomatoes, and herbs. Simmer for 30 minutes.

Add halibut pieces to the soup. Cook until halibut is done, about 30 minutes. Salt and pepper to taste.