B.C. halibut is in season and Islanders are able to purchase it fresh at numerous retail locations. That鈥檚 a good thing, because this jewel of a fish is a tasty treat.
Being such a treat to eat explains why there is a high demand for halibut in Canada and听internationally. That demand, of course, means that halibut, particular when cut and sold in fillets, is fairly expensive and that fact can cause folks with budgetary concerns to not buy it.
When I had that financial concern myself in the past, but still wanted to enjoy the taste of听fresh halibut, I bought one 340-gram halibut steak instead of听fillets.
A halibut steak is less expensive than a halibut fillet because it听contains bones. If you鈥檙e wondering how I made one halibut steak yield two portions, it鈥檚 because I removed the fillets from those bones. I then cubed those fillets and used them to make a dish that serves two, such as today鈥檚 chowder recipe.
When the fillets were removed from the bones, they weighed about 260 grams, which means you鈥檒l have a hearty portion of halibut in each serving of chowder. I also used the bones and听skin I removed from the fish听to flavour the stock I used as听the base for my chowder.
My chowder is also stocked with potatoes, celery, leeks, cream and chopped bits of smoked salmon nuggets, with the latter providing a pleasing, smoky taste.
In other words, it鈥檚 a pretty filling bowl of soup that could act as Sunday dinner when served with crusty bread, hot rolls or homemade biscuits.
When purchasing a fresh halibut steak, buy it from a place that keeps its fish icy cold and opt for a firm, almost translucent-looking one that almost shines. If the fish is dull and dry looking and/or appears soft and falling apart, it鈥檚 past its prime and should not be purchased.
For the freshest taste, I buy halibut the day I鈥檒l cook it. However, if it鈥檚 very fresh, you could store it for a day. When I do, I听remove it from its packaging, place it in a tight-sealing container and set it in the coldest part of the refrigerator.
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Halibut Chowder for Two
Fresh halibut stars in this hearty chowder flavoured with leeks, smoked salmon nuggets and tarragon.
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Preparation: 20 minutes
Cooking time: minutes
Makes: two servings
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1 (340 gram) halibut steak
2 1/4 cups chicken or fish stock
1 1/2 Tbsp butter
1/2 cup finely chopped leeks, white and pale green parts only (about 1 small leek)
1/2 cup finely chopped celery
1 small garlic clove, finely chopped
1/4 tsp dried tarragon or dill
1 1/2 Tbsp all-purpose flour
2 small smoked salmon nuggets, finely chopped (about 25 grams)
1/2 cup red-skinned potato, cut into small (1/4- to 1/2-inch) cubes (about 1听small potato)
1/3 cup light cream or whole milk
鈥� salt and white pepper to taste
鈥� snipped chives or thinly sliced green onion, to taste (optional)
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Remove fillets and skin from the halibut steak as shown in today鈥檚 preparation photos (scroll through images, above).
Cut each fillet, lengthwise, in half. Now cut the strips of fish you created into 1/2-inch cubes and place in a bowl and refrigerate until needed.
Cut the fish bones into smaller pieces and place them, the fish skin and the stock in a small pot. Set the pot over medium to medium-high heat and bring to听a听gentle simmer, adjusting the听heat as needed to maintain that simmer. Simmer the stock 20 minutes.
Set a fine strainer over a 2-cup glass measuring cup. Strain the stock into the cup. You should have 2 cups. If not, top up the stock with a bit of water.
Place the butter in a small- to medium-sized pot (mine was seven-inches wide) set over medium heat. When butter is melted, add the leek, celery and garlic and cook until tender, about four minutes. Mix in the flour and tarragon (or dill) and cook one minute more.
Slowly stir in 1/2 cup of the stock. When mixture is very thick, mix in the rest of the stock. Add the cubed halibut, smoked salmon and potatoes, bring to simmer and cook until the potatoes are just tender, about 10 minutes.
Stir in the cream (or milk) and heat through two minutes. Taste the soup and season, as needed, with salt and pepper. Sprinkle servings of the chowder, if desired, with snipped chives or sliced green onion.
Eric Akis is the author of eight cookbooks. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House). His听columns appear in the Life section Wednesday and Sunday.
