Roasted Garlic and Wild Halibut Chowder with Basil-Caper Coulis | PCC Natural Markets

Roasted Garlic and Wild Halibut Chowder with Basil-Caper Coulis

Serves: 4

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These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a new version of a classic American soup. Bursting with color and flavor, this is one to serve to special guests.


Basil Caper Coulis


Cut 1/2 inch off the top of the garlic head, exposing the cloves. Put the garlic head in a small baking dish or terra cotta garlic roaster and drizzle 1 teaspoon olive oil over it. Bake in a 325º F oven for 45 minutes or until the garlic cloves are soft.

Meanwhile, in a heavy pot, heat the rest of the olive oil and cook the leeks for 3 to 4 minutes, until soft. Pour the seafood stock and the chicken broth into the pot. Add the chopped russet potato and simmer for 20 minutes, or until the potato falls apart. Squeeze the cooked garlic out of the garlic head into the stock and discard the skin. Whip with a wire whip to disperse the cooked garlic and turn the mixture into a smooth base.

Gently drop the halibut, corn and zucchini into the hot stock and cook for 5 to 6 minutes, just until the halibut is cooked. Don’t overcook it or it will be dry. Stir in the chopped basil and the cream. Serve in individual bowls, garnished with a swirl of the basil-caper coulis over the top.

For Fresh Basil-Caper Coulis

Combine all the ingredients in a food processor and puree finely.

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: basil, cream, halibut, leeks, seafood


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