| Saute vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper... 2 lbs. Alaska Halibut, thawed if necessary
? cup each finely chopped onions, green peppers, celery and carrots
6 tbsp. butter or margarine, divided
3 cups chicken broth
? tsp. salt
? tsp. white pepper
2 cups milk
3 tbsp. flour
2 ? cups shredded sharp Cheddar cheese
1 tbsp. minced parsley
Remove skin and bones from halibut; cut into bite-sized pieces. Saut? vegetables in 3 tablespoons
butter. Add halibut, chicken broth, salt and pepper. Simmer, covered for 5 minutes. Add milk
and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook
and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts.
Sprinkle with parsley.
Makes 6 to 8 servings.
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