Halibut stock is a magnificent base for making soups, chowders, seafood risotto, and any number of sauces. Delicate yet flavourful, it’s a great addition to a dish as it adds just that extra amount of seafood goodness.
Halibut stock makes a great seafood chowder. Sauté onion, celery, and bell pepper in butter until soft, then add a bit of flour, paprika, thyme, salt and pepper. Mix well and pour in some white wine, broth, potatoes, bay leaf, and any other vegetables (such as sweet corn or carrots). Simmer until tender, then stir in seafood (such as white fish, scallops, shrimp, and clams) and cream. Cook for a few minutes then ladle into bowls and sprinkle with parsley. Enjoy!
Water, onion, leek, parsley, celery, garlic, fennel, spices, halibut bones and trim.