Halibut Stew/Chowder

Halibut Stew (from Thrifty Foods)
http://www.thriftyfoods.com/EN/main/cook/recipes/recipe.php?rid=1785

Prep time: 20 minutes Cooking time: 15 minutes Makes: 4 servings

Ingredients
1 1/4 lbs halibut steaks
2 1/2 cups chicken or fish stock
2 tbsp butter
1/2 medium onion, thinly sliced
1 small carrot, halved lengthwise and sliced
1 medium celery rib, halved lengthwise and sliced
1 garlic clove, chopped
3 tbsp flour
1/2 tsp. dried tarragon
1/4 cup frozen peas
1/4 cup frozen corn kernels
salt and white pepper to taste

Method
With a thin, sharp knife, carefully cut off the fleshy portions of each halibut steak. Trim the skin of those pieces, and then cut the flesh into cubes and store in the fridge until needed. Place the halibut bones and skin in a small pot. Pour in the stock, simmer for 20 minutes, and then strain. Melt the butter in a medium-sized pot set over medium heat. Add the onion, carrot, celery and garlic and cook 4 to 5 minutes. Stir in the flour and tarragon until well-combined. While stirring, slowly mix in the stock. Bring to a simmer and cook until the vegetables are tender, about 5 minutes. Add the cubed halibut and frozen vegetables and simmer 4 to 5 minutes more, or until the halibut is just cooked through. Season with salt and pepper and serve.


**My notes and changes:
I bumped the garlic up to 3 cloves and minced it.
I added around a 1/4 cup of half and half near the end to make it a creamy stew.
I didn't do the fish bones and skin in the stock step as I used a fillet instead of steaks.
I used thyme instead of tarragon as that's what I had in the kitchen.
I diced the onion instead of slicing it.

We all liked and my not-quite 2 year old daughter enjoyed it.

**My mom's notes and changes:
Try cooking small diced potatoes in broth before adding to rest of chowder.
Add 100 gram of shrimp as a last minute addition before serving.
Adding scallops and prawns at end and more broth to add additional or larger servings. Sprinkle green onions or tiny bit of fresh tarragon as garnish