Bless your own fleet with chowder
Published 9:00 pm Thursday, March 29, 2007
The “Blessing of the Fleet” in Ballard used to be a biggie, maybe still is. Probably is. Whether or not this annual event still draws a crowd the way it used to, though, we know for sure that we’re once again blessed with a wondrous plenty of fresh halibut.
The price per pound, alas, alas, will just about knock you to your knees but, with the right recipe in hand, it might be well worth it.
Everett cook Nancy Thurmond of green tomato bread fame offers us one of those rare worth-its and says, “A while back, you had recipes in the paper for halibut chowder. It brought to mind a delicious halibut recipe that I have had for years and would like to share.
“Some fish markets will have ‘chunks’ of halibut that are the trimming cuts and will work great for this recipe. If your guests like fish, it’s a good company dinner. I often serve it with steamed little reds and a fresh veggie.”
Nancy adds, “I’ll bet your computer is loaded with good recipes … mine is getting there rapidly, thanks to all of your loyal readers!”
By the way, if the price of halibut gives you the staggering slobbers, I don’t see any reason why this recipe wouldn’t be equally workable – a real eat treat – with other “meaty” chunks of fish such as sturgeon.
If you’re a fisherman or are married to one, give it a go. I’m going to, thanks to oldest son Morgan’s gift of a gorgeous slab of sturgeon.
Tanaku halibut
3pounds halibut fillets
1/2cup chopped onion
1/2teaspoon seafood seasoning
1/4teaspoon curry powder
1cube 1/2 cup butter or margarine
1cup fresh mushroom slices, divided
1cup grated cheddar cheese
1can cream of mushroom soup
1 1/2cups sour cream or mayonnaise (or a mixture of both)
Rinse fillets and pat dry; cut into 4-inch by 4-inch chunks and place in a 9-by-13-inch baking dish. Sprinkle onion, seafood seasoning and curry powder evenly over fish. Place a small slab of butter on the fish pieces. Spread a few of the mushrooms over fish. Cover with grated cheese. In small mixing bowl, mix together the soup and sour cream or mayonnaise (or a mixture of both) until blended well; stir in remaining mushrooms. Cover fish with the soup mixture and bake, uncovered, at 325 degrees for 45 minutes.
Makes 4 servings.
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