Reminiscent of my days working at a high paced seafood restaurant in Connecticut, this Manhattan style fish chowder gets an upgrade from the former version I have known and loved. Combining wild halibut, kelp, and homemade bone broth, the end result is a mineral rich, nutritious soup that will warm you to the core and awaken all the senses.
If we had it on hand, a chunk of sourdough bread spread with a healthy dollop of aioli would be a nice touch.
Are you a chowder, or shall I say chowda fan? Got a favorite version?
- 1 gallon homemade Bone Broth
- 1 pound fresh Halibut or other wild variety, cut into small chunks
- 1 large Onion, diced
- 4 Celery Stalks, diced
- 2 medium-sized Carrots, diced
- 16 ounces Tomato Puree
- 4 Garlic Cloves, minced
- 1 pound Yukon Gold potatoes, diced
- 3 strips of Kelp, cut into small pieces
- 1 Tbsp dried Thyme
- 1 Bay Leaf
- 4 Kale Leaves, cut into small pieces
- Juice of 1 Lemon
- Sea Salt, to taste
- Melt 2 Tbsp ghee, lard, or coconut oil in a large stock pot over medium-high heat.
- Saute the onion, celery, and carrot, stirring occasionally, for 3-4 minutes.
- Add the garlic and cook until fragrant.
- Stir in the potatoes, kelp, dried thyme, and bay leaf.
- Pour in the tomato puree and bone broth.
- Bring to a boil, cover, and reduce heat to medium. Gently simmer for 45 minutes. After 30 minutes of cooking, add the fish and kale.
- Add the lemon, season with sea salt and fresh black pepper.
- Serve and enjoy!