I am excited to share this recipe today, as it was a new one for me. Cody and I stumbled into some fresh caught halibut the other day, which happens to be my favorite fish. Our good friends here in the village had to quickly go out of town and they knew they wouldn’t be back in time to eat the fish. Because of this, they ended up gifting it to us, along with some carrots and onions. It was such good combination of items and I felt really good about taking it off of their hands since they didn’t want the food to go to waste. Pretty much all of the other ingredients were things that we had and needed to use up in our fridge.
Ingredients
- 3 tbs butter
- 1 chopped onions
- 1 large carrot
- garlic (as little or much as is your personal preference)
- 1 cup corn
- 5 teaspoons all-pourpose flour
- 1/2 teaspoon old bay
- dash of saffron
- 1 bay leaf
- 1/8 teaspoon dry thyme
- 1/2 cup heavy whipping cream
- 1/2 cup 2 % milk
- 2 cups no-chicken broth (you could use regular chicken broth too)
- 1 lb gold potatoes
- 1 lb Alaskan Halibut, cut into pieces
- Salt, pepper, and parsley to taste
- 4-5 pieces of faux-bacon (or real bacon/bacon bits)
Directions
- sauté carrots, onions, and garlic in butter
- add flour to vegetable and butter mixture after veggies are cooked and allow whole mixture to cook on low for a couple of minutes
- add no-chicken broth, milk, and cream, stirring to mix well and reduce to a simmer
- add bay leaf, thyme, and sliced potatoes and simmer until potatoes are tender
- add halibut and corn and cook for 5-7 minutes
- add seasoning to taste
- serve in bowls and top with bacon pieces
This meal tasted great and reheated even better, which was important to me in a waste-free meal. I hate making things that don’t translate well as leftovers. The other great thing about this is that the carrot pieces can be added to a freezer bag and stored away for future use as an ingredient in homemade vegetable broth. There are so many good options for this dish, and we seriously lucked into the ingredients. I really hope we happen upon some more halibut in the near future!
I’m so curious about how you meal plan. How does an impromptu meal fit into your careful plan? Do you have basic ingredients (like the cream) that you just guess will come in handy, or do you take from another meal you would have made? It’s so different than how I plan in the lower 48!
Good question! I do buy items for specific meals, but then I have other things, like the cream, that I like to have on hand just in case. The cream, for example, I buy in pretty small bottles/cartons and freeze. Then I can just pull them out of the freezer whenever I need some.
I am a big fan of your blogging – thank you for sharing so many of the interesting details! You’ve helped me get through another too-hot summer in Phoenix by giving me a mental escape to your life in Alaska.
Thank you for your kind words!