Savory, flavorful and highlights the seafood wonderfully for a new spin on chowder.

Serves 4. Time: prep 30 min, cook 50 min

Ingredients

• 3 oz prosciutto, chopped
• 3 tbsp avocado or other high smoke point oil
• 1/4 tsp smoked paprika
• dash of cayenne, optional
• 1/4 cup white wine
• 1/2 tsp salt
• 2 tbsp butter
• 7 scallions, sliced
• 2-3 peeled potatoes, rough chop
• 1 celery rib, diagonal slice
• 1-3/4 cup chicken or seafood broth
• 3/4 cup water
• 3-4 sprigs thyme
• 2 cups milk
• 1/2 lb peeled, deveined, tail-off shrimp
• 1 lb halibut
• 1 tbsp lemon juice

Marinade for halibut

• 3 tbsp parsley, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• Lemon zest of 1/2 lemon
• 1 tbsp lemon juice
• 2 cloves garlic, grated or pressed
• 2 tbsp olive oil

Method

Mix the ingredients of the marinade and spoon over halibut filet(s), making sure to cover as much as possible. Marinate for 1-3 hours.

After the halibut has marinated, add 2 tbsp avocado oil to pan and heat to medium-high. Gently add the halibut and allow to lightly sear for 3-4 minutes, then flip and sear other side another 3-4 minutes. Remove seared halibut from pan and rest on a plate.

In a soup pot or Dutch oven, add a drizzle of oil and cook the prosciutto on medium heat until crispy. Remove prosciutto from the pot and reserve for later. Add the butter and scallions, cook for 3-4 minutes stirring frequently. Add smoked paprika and cayenne and simmer, stirring for about 1 minute. Pour in white wine and allow the alcohol to evaporate, takes about 2 minutes. Add stock, water, potatoes, celery and sprigs of thyme. Turn heat down to simmer 20-25 minutes.

While soup is simmering, slice halibut into 2 inch cubes. After chowder has simmered and potatoes are tender, add milk, prosciutto, halibut and shrimp. Cook another 10-15 minutes, adding salt/pepper to taste. Remove thyme stems and dish up!