Best 3 Italian Halibut Chowder Recipes

In the world of culinary delights, Italian cuisine stands out with its vibrant flavors and rustic charm. This article embarks on a journey to discover the secrets of crafting the ultimate Italian halibut chowder, a dish that encapsulates the essence of Italian culinary traditions and the bounty of the sea. With its creamy broth, tender halibut, and symphony of herbs and spices, this chowder promises to tantalize your taste buds and leave you craving for more. As you gather your ingredients and prepare to embark on this culinary adventure, let us unravel the secrets of creating an Italian halibut chowder that will transport you to the sun-kissed shores of Italy.

Here are our top 3 tried and tested recipes!

ITALIAN HALIBUT CHOWDER

Italian Halibut Chowder image

Italian Halibut Soup is a halibut and vegetable broth soup seasoned with traditional Italian herbs. Sprinkle with parmesan cheese, and serve piping hot.

Provided by MRSTWOBEARS

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

2 ½ pounds halibut steaks, cubed
1 red bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
¼ cup olive oil
1 cup tomato juice
½ cup apple juice
2 (16 ounce) cans whole peeled tomatoes, mashed
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon dried basil
⅛ teaspoon dried thyme
⅛ teaspoon ground black pepper

Steps:

Saute the peppers, celery, onion, and garlic in oil until tender. Add the tomato juice or water, apple juice, mashed tomatoes, and herbs. Simmer for 30 minutes.
Add halibut pieces to the soup. Cook until halibut is done, about 30 minutes. Salt and pepper to taste.

Nutrition Facts : Calories 262.1 calories, Carbohydrate 10.7 g, Cholesterol 45.4 mg, Fat 10.3 g, Fiber 2.1 g, Protein 31.2 g, SaturatedFat 1.4 g, Sodium 399.7 mg, Sugar 6.9 g

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

Ingredients

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.

ITALIAN HALIBUT

Italian Halibut image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
2 tablespoons dried Italian seasoning
1 tablespoon fresh Italian parsley leaves
2 tablespoons fresh basil leaves
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/2 cup grated Parmesan
4 halibut steaks or fillets

Steps:

Create an Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan in a bowl.
Preheat a grill to medium, using mesquite wood. Coat the halibut in the Italian herb baste and place fish on the grill. Grill, turning often to avoid burning, until fish is opaque and a knife slides in easily.
Remove from heat and serve halibut with fresh vegetables and a starch of choice.

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better the chowder will taste. Look for halibut that is firm and white, and vegetables that are crisp and colorful.
Don't overcook the halibut: Halibut is a delicate fish that can easily be overcooked. Cook it just until it is opaque and flakes easily with a fork.
Use a good quality clam juice: Clam juice is an essential ingredient in chowder, so it's important to use a good quality one. Look for a clam juice that is clear and has a briny flavor.
Add some vegetables: Vegetables add flavor, color, and nutrients to chowder. Some good options include potatoes, carrots, celery, and onions.
Season the chowder well: Chowder should be well-seasoned with salt, pepper, and other spices. Start with a small amount of seasoning and add more to taste.
Serve the chowder with crusty bread or crackers: Chowder is a hearty and filling soup that is perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Italian halibut chowder is a delicious and easy-to-make soup that is perfect for a cold day. It is made with fresh halibut, vegetables, and a creamy broth. The chowder can be served with crusty bread or crackers for a complete meal.