Halibut Soup With A Seafood Mix

March 16, 2016

 

Halibut Soup

When my buddy Brian called and said he was back from his fishing trip in Alaska, I was hoping he caught lots of fish. He did and he had plenty of halibut for me. Since the weather is still cool, I decided it was time to make a halibut soup. I've got a standard ingredients for fish soup, but this time I'm adding a new one...

 

This halibut soup has seafood mix with baby octopus in it. As a Greek, I grew up eating octopus ten million different ways. I just love the taste, texture and mouth feel of octopus. I hope you give octopus a try, especially in soup with chunks of halibut. By the way, seafood mixes, and baby octopus are always available at your local Mexican or Asian markets.

 

Love fish soups? Find more in Fisherman's Belly soup section!

My buddy Brian and his Alaskan halibuts!

 

Halibut Soup (serves 4) 

1 pound halibut fillets cut into 1 inch pieces

1 lb  seafood mix or baby octopus (Mexican & Asian markets)

1 onion yellow or white, half diced for soup, half  for stock

3 medium sized carrots

2 medium sized onions, one diced

2 red bell pepper, large dice

6 celery stalks, three diced

6 Yukon Gold potatoes, diced, skin on

1 bundle of green onions chopped

Kosher salt

Coarse black pepper

2 lemons

1 sprig of rosemary

1 bottle of white wine, sauvignon blanc, pinot grigio or soave

4 bottles of cold water (use the empty wine bottle)

2 tablespoons of olive oil


Start Making The Halibut Soup

1. Start creating the fish stock by heating cold wine and cold water in a large stock pot. Now at the same time, add 4 tablespoons of salt, 2 tablespoons pepper, one onion cut in half, 3 carrots, 3 celery stalks, the juice of two lemons, and the halibut head and its carcasses.

 

2. Bring to a rolling boil, then lower the heat to a simmer. Add the rosemary sprig (with leaves attached). Simmer for 30 minutes.

 

3. In a separate large pot start creating the soup by heating the olive oil. Add the diced onions, red peppers, and celery. Add a pinch of salt and pepper. Saute for 10-15 minutes over a medium heat. Turn off the heat and only reheat just before the halibut stock has reached the 30 minute mark.

 

4. When the fish stock is done simmering, it's important to taste it for saltiness. If more salt is required add some, and if it is too salty add just enough water to offset the saltiness. Now, place a colander over the soup pot and pour the halibut stock through the colander. Place the dice potatoes in the soup pot and cook for 20-30 minutes over a medium heat.

 

5. After the potatoes have become tender, add the halibut and baby octopus. Cook for only an additional 5 minutes, then lastly, add the green onions. Serve with a good crusty bread and enjoy!

 

 

 

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I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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