Halibut tomato soup with an incredible kick! Think spicy Italian halibut chowder. I’m a seafood fanatic through and through, and halibut is always a special treat. Although spicy, the broth is light and full of flavor. Once the flavor of the soup develops, the fish simmers into flaky pieces to create a simple but elegant dish. Spicy halibut tomato soup is a fish lovers dream come true!
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Using anchovies instead of fish stock
Usually, when I make a seafood soup or chowder, I like to use fish stock. It’s an easy thing to prepare if you’re lucky enough to have the whole fish, but not something most of us have readily available. If you’re purchasing pre-cut fillets and don’t have fish stock handy, here’s an easy kitchen hack for you: anchovies and vegetable broth.
Merely mince up anchovies and simmer them in your veggie broth-based soup. It’s got all the flavor of a home prepped fish stock without the extra prep time and hassle of tracking down fish heads and bones. You could even use something like red boat fish sauce (its just anchovies and sea salt in liquid form) if you don’t have any anchovies on hand. If you’re not a fan of anchovies, use them anyways. I promise the resulting savory depth of flavor will be worth it!
How long do you cook halibut?
Cook the halibut covered in the simmering broth for eight to ten minutes. Once it’s done, it will be completely opaque and easily flake apart into the soup. Remove from heat and break the fish down into bite-sized pieces. Be sure to mix it evenly throughout the spicy halibut tomato soup before serving.
If you’re looking for more halibut recipes, be sure to check out my poached halibut in ginger broth recipe!
Spicy Halibut Tomato Soup Recipe
Spicy Halibut Tomato Soup [Recipe]
Tender, fresh halibut fish fillets served in a spicy tomato stew!
In a large stockpot, heat olive oil over medium heat. Add garlic and half of the parsley, reserving the remainder for garnish.
Mix in tomatoes, anchovies, vegetable broth, salt, pepper, and red chili flakes. Increase heat to high and bring the pot to a boil. Reduce heat to medium-low, cover the pot, and simmer for 20 minutes.
Remove lid and add halibut. Replace cover and cook for an additional 8 to 10 minutes, or until fish easily flakes apart.
Remove from heat and break down halibut into small pieces. Mix to evenly distribute the fish and serve garnished with the remaining fresh parsley.
1g net carb per serving.
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