Halibut Andouille Chowder with Herbed Parmigiana Crustini
Ingredients
Instructions
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Dice the chorizo. In a large stock pot, add drizzle of olive oil and chorizo. Cook until chorizo starts to brown and releases it's oil. Remove chorizo and let drain on a paper towel. Reserve for later.
For the chowder, I like to keep all the main ingredients very coarsely chopped. I feel this adds a better mouth-feel and creates a hearty, chunky chowder. -
Chop celery and onion. Add to stock pot with chorizo oil and sauté until slightly softened. Season with salt and pepper.
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Bundle thyme sprigs, but reserve several sprigs for garnish. Add to stockpot with seafood stalk, bay leaves, and paprika. Stir and bring to a boil.
I have some great food safe silicon bands I use for bundling herbs, but cooking twine will work, too. -
Peel and dice the potatoes. Add to stockpot and lower heat to about mid-high. Cook until potatoes are fork tender, but not mushy. (About 20 min)
While the potatoes cook, start prepping the Herbed Parmigiana Crustini. You can find the recipe here.
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Remove skin from halibut and cut into bite-sized cubes. Reduce heat to a low simmer. Add halibut and reserved chorizo to stockpot. Cook until halibut is fully white and tender.
I try to be picky when buying fish. Off-color, overly fishy, and chemical smells are all red flags. I also avoid dorsal cuts that include the dorsal vein (commonly a large brownish stripe that runs through the filet). While the dorsal vein wont hurt you, I find that the flavor and texture is unpleasantly inconsistent with the rest of the fish. -
Remove from heat and stir in heavy cream. Test and season additionally with salt and pepper to taste. Â
Serve in bowls. Garnish with green onions, thyme sprigs, and Herbed Parmagian Crustini.