Garlic Broth with Halibut

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The Completed Garlic Broth With Seared Halibut.

Wow, today we had a windy day here in the lower mainland of Vancouver with gusts as high as 80 km/h! I walked my dog this morning and we were blown away a few times with some gusts. I was chilled right down to the bone all day. I thought it was a perfect day to have hot garlic broth with some halibut.

I had my eye on this recipe which originally called for scallops, but I thought it would be great to substitute it with halibut pieces. Halibut is a very beautiful fish, I wanted to celebrate it in a delicate yet tasty broth versus hiding it in a soup with many ingredients (like a chowder).

Garlic Broth With Pan Seared Halibut Ingredients:

• 1- 1/2 large garlic bulb separated into peeled cloves
• 2 celery stalk, chopped
• 2 carrot, chopped
• 1 large onion, chopped
• 15 peppercorns
• 6 parsley stems
• 1/2 red thai chile pepper, finely chopped
• 1 tablespoon tomato paste
• 6 cups water
• 8 oz halibut
• 1 tablespoon olive oil
• salt and pepper
• fresh cilantro for garnish

Garlic Broth With Pan Seared Halibut Instructions:

1. Combine garlic cloves, celery, carrot, onion, peppercorns, parsley stems, red thai chile, tomato paste and water in a saucepan with good pinch of salt.
2. Bring to a boil, reduce heat, simmer partially covered for 45-50 minutes.
3. Strain in a fine sieve into clean saucepan. Keep warm over low heat.
4. Cut halibut in small chunks
5. Season halibut on both sides with salt and pepper.
6. Heat up olive oil over medium-high. When pan is hot, cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 3-4 minutes longer, until the fish is firm/opaque in the center and browned on both sides.
7. Divide halibut pieces among bowls
8. Ladle soup over the scallops, then garnish with cilantro leaves. And enjoy!

Original Recipe: Soup Bowl, An inspiring Collection of Soups, Broths, and Chowders,  Seared Scallops in Garlic broth (page 195)

What I Changed From Original Recipe: The first time I tried the original recipe the broth was a bit tasteless as well as clear (didn’t look to appealing). I adjusted the original recipe a fair bit:

• Doubled carrot and celery.
• Used more garlic and peppercorns.
• Used halibut instead of scallops.
• Added tomato paste.
• I peeled the cloves (original recipe called for unpeeled).
• Added red chile pepper to give it a tad of heat.
• Simmered for longer period to extract the flavors more from garlic as well as vegetables.

Soup Mistress Rating for Garlic Broth With Pan Seared Halibut:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (4/5) 
Taste: (4.25/5)