Roasted Garlic and Wild Halibut Chowder with Basil-Caper Coulis
This is a new version of a classic American soup. Bursting with color and flavor, this is one to serve to special guests.
- 1 whole head garlic Add to list
- 4 teaspoons olive oil Add to list
- 1 leek, sliced Add to list
- 1 cup seafood stock Add to list
- 3 cups chicken or vegetable broth Add to list
- 2 russet potatoes, peeled and finely chopped Add to list
- 1 pound halibut, boned, skinned and cut in 1-inch cubes Add to list
- 2 ears corn, shucked and the kernels cut off Add to list
- 1 small zucchini, diced Add to list
- 1/2 cup fresh basil, chopped Add to list
- 1 cup heavy cream Add to list
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, PCC Chef