WILD HALIBUT CHOWDER

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:

1. Fry halibut in olive oil until done. Cut into small bite-sized flakes with a knife and set aside.

2. Fry onion and celery until soft and translucent with olive oil in a large pot.

3. 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.

4. Add chopped red pepper, can of corn, evaporated milk, halibut, a few splashes of milk, and Irish butter.

5. Re-warm the whole mixture when ready to serve. Serve in bowls with freshly grated parmesan cheese for garnish.

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