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Grandma Streeter's Halibut Chowder
Submitted by Ginny David
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1 pound halibut, thawed
2 cloves garlic, minced
1 onion, thinly sliced
2 tablespoons olive oil
2 tablespoons flour
3/4 cup water
1/2 cup dry white wine
1/2 teaspoon basil, crushed
3/4 pound potatoes, pared, cut into 1/4" slices and halved
3 cups milk or half & half
salt and pepper and cayenne pepper |
1. Cut halibut into 2" pieces and sprinkle with salt, pepper and cayenne pepper.
2. Add 1 clove minced garlic and stir.
3. Refrigerate, covered for 20-30 minutes.
4. In a large kettle, saute onion and 1 clove garlic in oil.
5. Add flour, cook and stir until bubbly.
6. Add water, wine, basil, 1/2 tp salt, 1/2 tp pepper.
7. Bring to a boil. Add potatoes; simmer covered, 15 minutes or until potatoes are almost tender.
8. Add milk and halibut.
9. Simmer 8-10 minutes longer or just until fish flakes when tested with a fork; occasionally stir gently.
10. Season to taste with salt and pepper.
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