Ingredients Jump to Instructions ↓

  1. 3 cups potatoes, diced

  2. 1 part halibut carcass

  3. 1/2 pound bacon, finely chopped

  4. 1 cup onions, finely diced

  5. 1 cup celery, finely diced

  6. 1/4 pound haddock, de-boned and chopped

  7. 1/4 pound crabmeat, cooked

  8. 1/4 pound lobster, cooked

  9. 1/4 pound scallops, chopped and cooked

  10. 1/4 pound salt cod, soaked overnight, drained and rinsed

  11. 3 tablespoons fish bouillon

  12. 1/2 pound butter

  13. 3 cups flour

  14. 1 teaspoon white pepper

  15. 1-2 ounces heavy cream or half and half cream per serving

Instructions Jump to Ingredients ↑

  1. Boil and drain potatoes.

  2. In a saucepan, cover halibut carcass with water and bring to a boil then reduce, simmering for approximately 1 hour. Reserve stock and pick meat to be included in chowder. Discard bones.

  3. Sauté bacon in a pan until cooked.

  4. Add onions, celery and haddock. Sauté until fish is cooked.

  5. Add crab, lobster, scallops, halibut pickings, and salt cod and sauté all together.

  6. Make rue in a separate pot by adding fish bouillon to 2 ½ litres water. Bring to a boil and remove from heat.

  7. Add butter, flour, tarragon, white pepper, and fish mixture to the rue. Stir thoroughly.

  8. Let cool and refrigerate overnight.

  9. When assembling, re-heat. Add 1-2 ounces half and half or heavy cream to each bowl when serving.


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