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Halibut and Sweet Potato Chowder





Yields
Makes 7 cups; 4 to 6 servings




Total Time
30 mins

Spicy sausage, sweet potato, and saffron brighten up familiar halibut in this chowder. Prep and Cook Time: about 30 minutes. Notes: Choose dark red saffron threads (not orange or yellow). You may substitute saffron powder, but use only 1/8 teaspoon.

Halibut and Sweet Potato Chowder






Leigh Beisch
 1 tablespoon olive oil
 2 andouille sausages (6 to 8 oz. total)
 1 onion (6 to 8 oz.)
 1/4 teaspoon saffron threads (see notes)
 3 cups reduced-sodium chicken broth
 1 sweet potato
 1/4 cup whipping cream
  salt
  pepper
 2 pounds halibut, boned and skinned
 1 green onion
Step 1
1

Pour olive oil into a 4- to 6-quart pan over medium-high heat; add andouille sausages, sliced 1/4 inch thick, and stir often until beginning to brown. Add onion, peeled and chopped, and stir often until limp. Add saffron threads, chicken broth, and sweet potato, peeled and cut into 1/2-inch chunks. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in whipping cream and salt and pepper to taste.

Step 2
2

Meanwhile, rinse halibut and pat dry; cut into 1-inch chunks. Lay chunks on top of soup, cover, and cook until halibut is opaque but still moist-looking in the center (cut a piece to check), about 10 minutes. Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion.

Step 3
3

Wine pairing: Arneis, a lively Italian white (the name means "little rascal"), is an almost perfect match for the halibut chowder, although a mineral-rich, aromatic dry Riesling works well too.

Nutrition Facts

Servings Makes 7 cups; 4 to 6 servings


Amount Per Serving
Calories 368Calories from Fat 37
% Daily Value *
Total Fat 15g24%

Saturated Fat 4.7g24%
Cholesterol 77mg26%
Sodium 558mg24%
Total Carbohydrate 17g6%

Dietary Fiber 2.1g9%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.