Fishhook Chowder Recipe
2 TBSP Canola Oil
1 ½ CUPS Onion, diced
1 ½ CUPS Carrot, diced
1 ½ CUPS Celery, diced
2 TBSP Crushed Garlic
1 TBSP Fresh Thyme
1 TSP Ancho Chili Powder
1 TSP Salt
1 TSP Pepper
2 TBSP Worcestershire Sauce
2 TBSP Sriracha
3 400ml Cans of Coconut Milk
3 CUPS Fishhook Smoked Fish Stock
¼ Package of Hook Salmon Belly Bacon, diced
1 ½ CUPS Parboiled Potatoes, diced into ½ inch cubes
- In a stockpot, sautee the Onion, Carrot & Celery in Canola Oil until just softened. Stir in the Crushed Garlic, Thyme, Ancho, Salt, Pepper, Worcestershire and Sriracha and continue to cook a few minutes longer until well mixed.
- Meanwhile, preheat the oven to 425 and toss the Potatoes in some Canola Oil adding a pinch of Salt, Pepper and Ancho Chili Powder. Put them on a baking sheet in the oven and roast until golden, about 15-20 minutes.
- In a separate pot, place your halibut and add olive oil until fish is covered. Over medium heat, slowly poach the halibut until it is cooked through and flakes apart nicely.
- Add Coconut Milk & Fish Stock to the pot with the vegetables and bring the temperature up until it is nice and hot. Stir in the roasted potatoes and salmon belly bacon and remove from heat. When serving, place a generous spoonful of halibut confit into the bottom of the bowl and ladle the chowder over top. Garnish with green onion, a sprinkle of ancho chili powder and serve!
Chef Kunal Ghose, co-creator/owner of “Red Fish Blue Fish”, and now the new Victoria tartinery and fish curry house “Fishhook”, sleeps well at night knowing that success came via sustainable practices. When the opportunity came up to do it right in Victoria, he jumped on it. The Ocean Wise program aided him in creating his 100% sustainable menus . Well studied and passionate about the issues that face our oceans, Kunal is acutely aware that hand selecting the finest and most ethical seafood for his kitchen serves a great purpose for the longevity of his businesses and for our oceans. Kunal has had some TV appearances that include “Eat St.” and being a chef’testant on “Top Chef Canada”, as well as other media in “Reader’s Digest”, “Western Living”, “Yam “, “Boulevard” and “Eat” magazines . His recipes and tips have been also been published in “The Oceanwise Cookbook”, “A Good Catch” the, “Eat St. Cookbook” and soon to grace the latest Oceanwise volume. On Twitter follow him at @ChefishBluefish and @fishhookvic