Fall is fast approaching! I’m not living in Virginia, so there are no more drives through the Blue Ridge mountains to see the foliage, and barely any crisp fall days in New Orleans. That doesn’t stop me from making fall treats though, like these pumpkin bars! I also make soups constantly, so this is good any time of year, but especially when it’s chilly out. This is a combination of recipes that I have made in the past and I’ve been perfecting it during my time in New England.
It’s not as thick as some chowders I’ve had here, but it’s definitely just as hardy. I used halibut because it’s so fresh here in Martha’s Vineyard. It’s a perfect fish to use because it’s meaty and it doesn’t fall apart in the broth. The leeks and clam juice really boost this dish and make it so flavorful. It’s creamy, yet light, and the paprika and chorizo give it beautiful color. This would also be amazing with the addition of some clams or mussels in the shell. This gorgeous meal is great with some crusty bread and a glass of rose! Enjoy!
- 2 TB butter or bacon fat
- 2 leeks thinly sliced & washed, white part only
- 1 large Spanish onion, small dice
- 2 stalks celery, small dice
- 2 cloves garlic, minced
- 1 tsp. Spanish paprika
- 1/2 pound chorizo, chopped
- 1/2 cup white wine
- 3 bottles clam juice
- 3 cups water or fish stock
- Thyme sprigs, bay leaf, chives, parsley (optional, use what you have/like)
- 2-4 Yukon gold potatoes, rinsed and cut into small dice
- 1 1/2 pounds fresh halibut boneless & skinless, cut into large chunks
- 1 cup heavy cream
- Salt & pepper
- red pepper flakes-optional
- Heat the fat in a large soup pot and add the chorizo to the pan, allow it to brown slightly.
- Put the leeks, celery, and onions in the pan and sauté until veggies are translucent.
- Add the garlic, paprika, and chili flakes if you are using, and cook for 1-2 minutes.
- Next, add the white wine and reduce slightly before adding the clam juice, water/stock, bay leaf and thyme.
- Bring to a boil and simmer gently for 10 minutes.
- Add diced potatoes and continue to simmer until tender.
- Finish with the heavy cream and the fish at the very end, just before serving.
- Cook for 2-3 minutes only, just until fish is cooked through.
- Season with s&p and garnish with fresh herbs.
- Serve with hot sauce, oyster crackers, bread, etc.
Leave a Reply