Chowder calls for lots of vegetables
Published 9:00 pm Thursday, February 8, 2007
More on halibut chowder today, and it’s thanks to Forum friend and Arlington cook Jean Kroeze.
“I was going to send in the halibut chowder recipe earlier,” she writes, “but folded up the paper with the request and promptly forgot.
“My oldest daughter Debra has worked many years in the seafood industry and frequently passes on recipes. This one was concocted by Alaska Seafood Marketing Institute.”
Halibut vegetable chowder
2carrots, cut in thin julienne strips
2ribs celery, sliced diagonally
1/2cup chopped onion
1clove garlic, minced
2tablespoons oil
1can (28 ounces) tomatoes
1cup water
3tablespoons minced parsley, divided
1teaspoon chicken bouillon granules
1/2teaspoon salt
1/4teaspoon thyme leaves, crushed
1/4teaspoon basil leaves, crushed
1/8teaspoon pepper
1 1/2 pounds halibut, rinsed, drained and patted dry
In large saucepan or kettle, saute carrots, celery, onion and garlic in oil for 5 minutes. Add tomatoes, water, 2 tablespoons of the parsley, bouillon granules, salt, thyme, basil and pepper. Break up tomatoes with a spoon, then cover pan, bring to boil, reduce heat and simmer for 20 minutes. Cut halibut into 1-inch cubes and add to chowder. Cover and simmer 5 to 10 minutes or until halibut flakes easily. Sprinkle with remaining 1 tablespoon parsley and ladle into bowls.
Makes 6 to 8 servings.
SOS: Since good knives cost about the same as the down payment on a house or car (well, not really, but it seems like it), it might be a good idea to have them professionally sharpened. So then, does anybody know of a good, trustworthy business here locally that provides this service?
If you can suggest one, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
