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Servings: 6-8


  • 2 packages halibut (1 to 1.5lbs of halibut)

  • Olive oil

  • 1 White onion, chopped

  • Stalks of celery, finely chopped

  • ⅓ jar (12oz) roasted red peppers

  • 8-10 baby potatoes (yellow or red are fine)

  • 1 can of organic corn

  • 1 can evaporate milk

  • 1 liter of chicken or vegetable broth

  • Several splashes of grass-fed whole milk

  • 1 tbsp of Irish Butter

  • Seasonings: chives, dill, garlic pepper

  • Fresh grate parmesan cheese (for serving)


  1. Fry halibut in olive oil until done. Cut into small bite-sized flakes with a knife and set aside.

  2. Fry onion and celery until soft and translucent with olive oil in a large pot.

  3. Add the liter of broth and cut potatoes to the pot. Bring to a slow boil for 5-10 minutes (or until potatoes are almost soft as they’ll continue to soften while cooking.

  4. Add chopped red pepper, can of corn, evaporated milk, halibut, a few splashes of milk, and Irish butter.

  5. Re-warm the whole mixture when ready to serve. Serve in bowls with freshly grated parmesan cheese for garnish.

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