Servings: 6-8
INGREDIENTS:
3-4 packages of Omega Mike’s halibut (1 to 1.5lbs of halibut)
Olive oil
1 White onion, chopped
Stalks of celery, finely chopped
⅓ jar (12oz) roasted red peppers
8-10 baby potatoes (yellow or red are fine)
1 can of organic corn
1 can evaporate milk
1 liter of chicken or vegetable broth
Several splashes of grass-fed whole milk
1 tbsp of Irish Butter
Seasonings: chives, dill, garlic pepper
Fresh grate parmesan cheese (for serving)
COOKING DIRECTIONS:
Fry halibut in olive oil until done. Cut into small bite-sized flakes with a knife and set aside.
Fry onion and celery until soft and translucent with olive oil in a large pot.
Add the liter of broth and cut potatoes to the pot. Bring to a slow boil for 5-10 minutes (or until potatoes are almost soft as they’ll continue to soften while cooking.
Add chopped red pepper, can of corn, evaporated milk, halibut, a few splashes of milk, and Irish butter.
Re-warm the whole mixture when ready to serve. Serve in bowls with freshly grated parmesan cheese for garnish.
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