Halibut Chowder with Herbs and Sugar Peas
Warm up with a comforting bowl of Halibut Chowder with Herbs and Sugar Peas—an elegant twist on classic seafood chowder that’s perfect for any season. This creamy and aromatic dish combines tender chunks of halibut, diced baby potatoes, and sweet sugar peas, bringing a delightful balance of textures and flavors. Fresh herbs like dill, parsley, and thyme infuse every spoonful with a burst of vibrant, earthy notes, while a touch of lemon zest adds a refreshing finish. Made with a rich fish stock base and a hint of delicate creaminess, this chowder is both hearty and refined. Serve it with crusty bread to soak up every last drop of the velvety broth. Ready in under an hour, this halibut chowder is a must-try for seafood lovers searching for a crowd-pleasing, wholesome meal.
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Recipe Information
Ingredients
- 500 grams halibut fillet
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock
- 1 cup heavy cream
- 300 grams baby potatoes, diced
- 150 grams sugar peas, trimmed and sliced
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- crusty bread, for serving (optional)
Instructions
Prepare the halibut fillet by cutting it into bite-sized chunks. Set aside and refrigerate until needed.
Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
Add the chopped onion, diced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually pour in the fish stock, whisking constantly to avoid any lumps. Bring to a simmer.
Add the diced baby potatoes to the pot and season with salt and black pepper. Simmer for 20-25 minutes until the potatoes are tender.
Stir in the heavy cream and bring the mixture back to a gentle simmer.
Add the halibut chunks to the chowder and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.
Stir in the sugar peas, fresh dill, parsley, and thyme. Cook for an additional 2-3 minutes to heat through.
Taste and adjust seasoning if needed. Stir in the lemon zest for a bright, fresh finish.
Ladle the chowder into bowls and serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
