Halibut Chowder

Ingredients:

• Two pounds cubed halibut (approximately ½ inch by ½ inch cubes)
• 1 small can clams (reserve half of the juice)
• 1 cup diced celery
• 1 cup diced onion
• Vegetable oil
• 2 cups chicken stock
• 2 cups heavy cream
• 2 teaspoons dill
• 2 cups diced red potatoes
• Salt –to taste
• Pepper-to taste
• ¼ cup cook diced bacon (optional)
• 1 cup cooked, drained spinach (optional)

Directions

1. Heat heavy stock pot to medium heat.
2. Add ¼ cup vegetable oil.
3. Add diced onions and celery. Cook until soft and tender approximately 5 minutes.
4. Add chicken stock, potatoes, and dill. Bring to a slight boil. Reduce heat.
5. Add cream and salt/pepper to taste. Bring to simmer.
6. Add (optional spinach and bacon)
7. Add halibut to soup and continue to simmer for approximately three minutes.
8. Empty can of clams into soup. Let sit two to five minutes and enjoy.

Mike Walsh 2008

Pineapple Chutney

(Great as a topping for grilled poultry, grilled fish, blackened salmon or poultry)

Ingredients:
• One medium pineapple skin removed, cored, and small diced (pineapple can also be grilled and chilled for a distinct flavor addition)
• One red pepper diced. (Roasted would be great also)
• 1 medium red onion small diced
• ¼ cup cilantro chopped
• ¼ cup honey
• Dash salt
• One tablespoon red wine vinegar

Directions:
1. Mix all ingredients in large bowl. Enjoy

Mike Walsh 2008