My brother sent us some halibut from Alaska, and I wanted to do something with one of the huge pieces. This stew was perfect for the cold day we had here. Give it a try, let me know what you think. I’m hooked!
- 1-2 lb halibut fillet (or salmon or any other fish you like) cut into 1 inch cubes
- 1 large onion, chopped
- 2 tbs butter
- 2 large carrots, shredded
- 3 large cloves garlic
- 4 baby bokchoy (or half a large), chopped
- 1 large potato
- 1 large sweet potato
- 1 can corn (or half bag frozen)
- 4 TBS chopped fresh parsley (I use Italian)
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 6 cups chicken stock
- 1 1/2 c. milk
- 1/2 c. heavy cream
- Melt butter in a large pot, add onions and cook until translucent, about 5 minutes. Add parsley, bokchoy and carrots, and cook for another 5 minutes. Add garlic and potatoes and continue cooking for a few more minutes. Add corn, and pour in the stock, salt and pepper and bring to a boil. Lower heat and simmer for about 20 minutes (until potatoes are soft). Add fish and cook about 10 more minutes, until fish is flaky.
- Add milk and cream slowly to soup and mix thoroughly. (you can thicken with corn starch if you want it thicker). Add red pepper flakes and salt and pepper to taste.
- Serve with crusty bread a sprinkle of parmesan cheese.
- One variation would be to add about 1 cup of shredded cheddar to the soup. I didn't have any onhand, but that would be a nice addition and add to the creaminess.