Best 6 Halibut Soup Recipes

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Halibut soup is a delectable seafood dish that combines the delicate flavor of halibut with a rich, flavorful broth. This hearty and satisfying soup is perfect for a chilly evening or a special occasion. With its versatility, halibut soup can be customized to suit your tastes and preferences, making it a popular choice among seafood enthusiasts. Whether you prefer a creamy, chowder-style soup or a light and tangy broth, there is a halibut soup recipe out there to satisfy your cravings. So gather your ingredients and let's embark on a culinary journey to create a delicious and memorable halibut soup.

Let's cook with our recipes!

HEARTY HALIBUT CHOWDER



Hearty Halibut Chowder image

I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.

Provided by Bert's Cream Puff

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h15m

Yield 16

Number Of Ingredients 13

1 tablespoon unsalted butter
1 large onion, finely diced
2 large potatoes, peeled and cubed
2 cloves garlic, minced
6 cups chicken stock
1 (8 ounce) can stewed tomatoes, diced
2 large carrots, shredded
1 ½ cups milk
½ cup heavy cream
salt and pepper to taste
2 pounds halibut, cut into 1-inch cubes
½ cup shredded Cheddar cheese
1 pinch red pepper flakes, or to taste

Steps:

  • Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
  • Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.5 g, Cholesterol 39 mg, Fat 6.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 3.3 g, Sodium 363.8 mg, Sugar 3 g

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH



Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Steps:

  • In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  • Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  • Steam or microwave the baby spinach for 2 minutes.
  • Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

HALIBUT & POTATO CHOWDER



Halibut & Potato Chowder image

Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 19

1/2 cup butter, cubed
4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
1/2 cup all-purpose flour
1/4 teaspoon white pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 cup salad croutons
3/4 cup grated Parmesan cheese
1/2 cup minced chives

Steps:

  • In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.

Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

HALIBUT CHOWDER



Halibut Chowder image

This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 11

8 to 10 green onions, thinly sliced
2 tablespoons butter
2 garlic cloves, minced
4 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 cups 2% milk
2 packages (8 ounces each) cream cheese, cubed
1-1/2 pounds halibut or salmon fillets, cubed
1-1/2 cups frozen sliced carrots
1-1/2 cups frozen corn
1/8 to 1/4 teaspoon cayenne pepper, optional

Steps:

  • In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.

Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 399mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

HALIBUT SOUP



Halibut Soup image

Make and share this Halibut Soup recipe from Food.com.

Provided by cookiecutter _

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage or 1/2 lb andouille sausage
1 large yellow onion, chopped
1 medium carrot, peeled, cut in half lengthwise and sliced into half-moons
1 poblano pepper, seeded and chopped
4 garlic cloves, chopped
salt and pepper
1 cup dry white wine
1 quart chicken stock or 1 quart chicken broth
1 (15 ounce) can hominy
1 1/2 lbs halibut, cut into 2 inch chunks
1 medium zucchini, cut in half lengthwise, then sliced into half-moons
1/4 cup fresh parsley leaves, chopped
2 tablespoons cilantro (optional)
1 lime, juice of

Steps:

  • Preheat a large soup pot over medium-high heat with oil. Remove sausage casing and slice thinly. Add to pot and cook for 2 minutes, stirring frequently.
  • Add onions, carrots, poblanos and garlic. Season with salt and pepper and cook, stirring often, for 5 minutes.
  • Add wine and cook 3 minutes. Add stock, bring to a simmer, and cook 5 minutes longer. Before you add the fish the soup should gently simmer so turn heat down if necessary.
  • Add hominy, halibut, and zucchini. Gently simmer 5 minutes. Add parsley, cilantro (if using) and lime juice.

Nutrition Facts : Calories 766.6, Fat 36.7, SaturatedFat 10.6, Cholesterol 111.6, Sodium 1382.8, Carbohydrate 37.3, Fiber 5.3, Sugar 9.7, Protein 58.7

HALIBUT CHOWDER



Halibut Chowder image

A rich and creamy chowder made from halibut or any type of white fish.

Provided by BEANERVAN

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h25m

Yield 16

Number Of Ingredients 12

1 cup butter, divided
2 medium onions, diced
3 stalks celery, diced
2 carrots, diced
2 cups chicken broth
2 potatoes, diced
1 bouquet garni
2 pounds halibut, cut into bite-sized pieces
¾ cup all-purpose flour
2 cups heavy whipping cream
½ cup dry white wine
freshly ground black pepper to taste

Steps:

  • Melt 1/4 cup butter in a saucepan over low heat. Add onions, celery, and carrots and cook until softened, about 20 minutes. Add broth, potatoes, and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.
  • Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 12.7 g, Cholesterol 90.2 mg, Fat 24 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 14.4 g, Sodium 280.4 mg, Sugar 1.4 g

Tips for Making Halibut Soup

  • To ensure the freshest flavor, select halibut steaks or fillets that are firm and have a mild, sweet aroma.
  • Before cooking, remove the skin and any bones from the halibut to create a smooth and delicate soup.
  • To enhance the flavor of the soup, sauté the halibut in a pan with butter or oil until lightly browned before adding it to the soup pot.
  • Use a flavorful broth or stock as the base of the soup to impart depth and richness. Options include chicken broth, vegetable broth, or fish stock.
  • Add a variety of vegetables to the soup for added flavor and texture. Common choices include carrots, celery, onions, and potatoes.
  • Simmer the soup gently over low heat to allow the flavors to meld and develop. Avoid boiling the soup, as this can toughen the halibut.
  • Season the soup to taste with salt, pepper, and other desired spices or herbs. Consider adding a touch of lemon juice or white wine for a brighter flavor.
  • Garnish the soup with fresh herbs, such as parsley, dill, or chives, before serving for an extra burst of flavor and color.

Conclusion

Halibut soup is a versatile and flavorful dish that can be enjoyed as a light lunch, a hearty dinner, or a comforting meal on a cold day. With its delicate texture and mild flavor, halibut pairs well with a variety of ingredients and can be customized to suit personal preferences. Whether you prefer a simple soup with a few basic ingredients or a more elaborate soup with a variety of vegetables and seasonings, halibut soup is sure to satisfy. So, gather your ingredients, follow the step-by-step instructions, and enjoy a delicious and nutritious bowl of halibut soup.

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