Creamy Halibut Stew

You don't need to make a roux or use a white sauce for this dish!

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 2 Prep: 8 min Cook: 15 min

Ingredients

Halibut 100g
Onion (small) 1 (110g)
Potato (small) 1 (80g)
Carrot 1/2 (50g)
Butter 20g
Plain flour 1.5 tbsp
Vegetable stock cube 1
Milk 300ml
Finely chopped parsley 2 tbsp

Method

1
Remove the bones and skin from the halibut and cut into dice.
2
Roughly chop the onion. Cut the potato and carrot into 1.5cm dice.
3
Put the butter in a pan and fry the onion, potato and carrot on medium heat. Add the plain flour and mix well.
4
When the flour disappears, add the milk a bit at a time. Turn the heat to high. Just before it reaches the boil, turn it down to low to make a smooth soup.
5
Crumble the stock cube and add to the soup, Put the lid on and cook on low heat until all the vegetables are soft.
6
Add the halibut and cook for 5 minutes.
7
Season to taste if necessary. Add the parsley and serve in a soup bowl.

Tips & Note

●Once you add the halibut at Step 6, stir it in gently to avoid breaking the fish.

Creamy Halibut Stew

You don't need to make a roux or use a white sauce for this dish!

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 2

Prep: 8 min

Cook: 15 min

Ingredients

Halibut 100g
Onion (small) 1 (110g)
Potato (small) 1 (80g)
Carrot 1/2 (50g)
Butter 20g
Plain flour 1.5 tbsp
Vegetable stock cube 1
Milk 300ml
Finely chopped parsley 2 tbsp

Creamy Halibut Stew

Recipe ID :413 Posted on 27 APR 2015

Serves 2

Prep 8min
Cook 15min
views 860
printed 131

saved 2

You don't need to make a roux or use a white sauce for this dish!

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Ingredients

Print Ingredients Email Ingredients
100g
1 (110g)
1 (80g)
1/2 (50g)
20g
1.5 tbsp
1
300ml
2 tbsp

Method

Prep
8min
Cook
15min
1
Remove the bones and skin from the halibut and cut into dice.
2
Roughly chop the onion. Cut the potato and carrot into 1.5cm dice.
3
Put the butter in a pan and fry the onion, potato and carrot on medium heat. Add the plain flour and mix well.
4
When the flour disappears, add the milk a bit at a time. Turn the heat to high. Just before it reaches the boil, turn it down to low to make a smooth soup.
5
Crumble the stock cube and add to the soup, Put the lid on and cook on low heat until all the vegetables are soft.
6
Add the halibut and cook for 5 minutes.
7
Season to taste if necessary. Add the parsley and serve in a soup bowl.

Tips & Note

●Once you add the halibut at Step 6, stir it in gently to avoid breaking the fish.

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Yukari Elliott
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YUKARI ELLIOTT
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