Name: Tuscan Fish Chowder with Pacific Halibut Quick Cuts
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2 to 4
Ingredients: 1 (6 oz.) pack Pacific Halibut Quick Cuts; 1 red onion, small dice; 7 cloves of garlic, chopped; 1 roasted red pepper, small dice; 1 sweet potato, peeled and small diced; 1 Yukon potato, small dice; 1 tablespoon grapeseed oil; 2 cups water; 1 ½ cups white wine; 1 large tomato, large dice; 2 sprigs of thyme; 2 sprigs of rosemary; 1 small parmesan rind; 1 teaspoon freshly ground black pepper; 1 cup croutons; ¼ cup extra-virgin olive oil; ½ cup shaved parmesan; ½ cup chopped parsley; 1 lemon, squeezed

A Twist on Ribollita for a Hearty Fish Soup

Ribollita is a rustic Tuscan soup that’s perfect when you’re in need of a little warmth and comfort. Our twist on ribollita eats like a fish chowder, but with fall-inspired ingredients and a bit of Italian flair.

While any lean white fish can be used for this recipe, we highly recommend making this ribollita with Pacific Halibut Quick Cuts, as they’re already portioned into the perfect size for this hearty soup. Try cooking Pacific Halibut Quick Cuts from frozen. See recipe below for instructions.

Substitution note: If you don’t have a parmesan rind, simply omit the rind from the stew and garnish with a little extra shaved parmesan cheese. Wild Alaska Pollock Quick Cuts can be used instead of Pacific Halibut Quick Cuts — or even diced fillets of Pacific halibut or Pacific cod.

About Chef Amanda Elliot:

Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

Tuscan Fish Chowder with Pacific Halibut Quick Cuts

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

50 minutes

Total time

60 minutes

Yield

2 to 4

Ingredients

1 (6 oz.) pack Pacific Halibut Quick Cuts
1 red onion, small dice
7 cloves of garlic, chopped
1 roasted red pepper, small dice
1 sweet potato, peeled and small diced
1 Yukon potato, small dice
1 tablespoon grapeseed oil
2 cups water
1 ½ cups white wine
1 large tomato, large dice
2 sprigs of thyme
2 sprigs of rosemary
1 small parmesan rind
1 teaspoon freshly ground black pepper
1 cup croutons
¼ cup extra-virgin olive oil
½ cup shaved parmesan
½ cup chopped parsley
1 lemon, squeezed

Instructions

1. In a small saucepan add onion, garlic, red pepper, sweet potato, potato in a pan with grapeseed oil over medium heat. Cook until onions become translucent, about 5 to 7 minutes.

2. Add water, wine, tomato, thyme, rosemary, parmesan rind, and black pepper. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 to 40 minutes.

3. If cooking thawed Pacific Halibut Quick Cuts: Add in halibut pieces and croutons and shut off the heat. Let sit for 5 minutes, or until Pacific Halibut Quick Cuts have gently poached and are opaque through the centers.

4. If cooking Pacific Halibut Quick Cuts from frozen: Add in block of frozen Pacific Halibut Quick Cuts and submerge in soup. Cover and allow fish to gently simmer for 5 minutes, then use a wooden spoon to help break up the block where the pieces have begun to thaw. Cover again and simmer for 5 minutes until all pieces have defrosted and separated from one another. Add in croutons and shut off the heat. Let sit for 5 minutes until fish is opaque through the center.

5. Portion each dish and garnish each dish with olive oil, parmesan, parsley and a squeeze of lemon either between 2 large bowls or 4 small bowls. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Tuscan Fish Chowder with Pacific Halibut Quick Cuts

A Twist on Ribollita for a Hearty Fish Soup

Tuscan Fish Chowder with Pacific Halibut Quick Cuts

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