California Halibut Chowder

Did you know that we have a local California halibut fishery right here in San Diego? Our bay and estuary systems provide important nursery grounds for juveniles, and adults are found in sandy or muddy areas along the coast and fringing our nearby islands, San Clemente and Catalina, in both deep and shallow waters.

The meat has a firm, dense feel, with large flakes and great bounce to the bite. It's also the quintessential "lean" white fish - very high protein-to-fat ratio! This makes it a perfect match for a chowder recipe adapted to our West Coast region.

Seafood chowder was the food of European seafarers, first made aboard ships with the goods at hand - sailor’s hardtack, salt pork, a bit of booze, and the addition of fresh catch. It became a staple on the East Coast by the early 1800s, incorporating what was locally available in the water - flaky white cod and haddock, or clams. With the addition of milk or cream from New England’s growing dairy industry, it became an emblem of New England cuisine.

Photo by Jake Stein

How to Prepare:

1. 1.Crisp bacon and chop into small pieces, then sauté together with garlic, onion & celery in the same pan, over medium heat.

2. Once onion, garlic, and celery is fragrant and translucent, add flour to make a roux, stirring quickly.

3. When lightly browned, pour in fish stock and stir to mix. Lower heat to a simmer.

4. Add in carrots and potatoes to cook at a simmer until fork-tender, then add a bay leaf, thyme leaves, and pepper.

5. Add the secret ingredient (a splash of cream sherry) & heavy cream, and stir to combine. Follow immediately with the halibut, folding gently into the hot chowder to avoid damaging the delicate fish.

6. Cook on lowest heat until halibut is tender and easily flakes apart. Immediately remove from heat to avoid overcooking halibut, and serve with fresh parsley and melty cheese on top.

California halibut resting on ice at the Fishermen’s Market of North County, one of several open-air marketplaces in California where local seafoods can be purchased directly from commercial fishing families. Photo: Oriana Poindexter

A gleaming, opalescent halibut fillet is cut into hearty chunks for this chowder recipe. Once cooked, the meat will turn bright white, and flake in large, bouncy pieces. Photo by Jake Stein

Ingredients

• 1.5 - 2 pounds halibut (local rockfish is also a great substitute)

• 3-4 strips bacon

• 1 tablespoon minced garlic

• ½ white or yellow onion, diced

• ½ cup flour

• 3 cups fish stock (or substitute vegetable stock)

• 2 medium carrots, peeled and chopped

• 2 large Yukon Gold Potatoes, washed and cubed

• 1 tablespoon fresh thyme leaves

• 1 bay leaf

• ½ cup cream sherry

• 1 ½ cups heavy cream (or substitute half and half or milk)

• Salt and Pepper to taste

• Freshly minced parsley as garnish

• Shredded melting cheese (optional)