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Pescatarian Wild Halibut Tortilla Soup

in Recipes on 01/12/21

Wild Halibut Tortila Soup

One of my favorite fairy tales is titled Stone Soup. In this classic European story, a group of hungry, traveling strangers used their charm and good wit to convince an entire community of people to share bits of what they had available in their kitchens to create a meal that satisfied and fed them all. There are many versions of this story, but this is the one that I remember.

Perhaps this is the reason that soup (including stews, chowders and broths) is one of my favorite ways to explore the food of a particular culture or part of the world. A large pot loaded with local, available ingredients and left to simmer on the stove really speaks to what a group of people find important and nourishing.

It is thought that the origins of chicken tortilla soup stems from Mexico City, Mexico. A lively and rambunctious part of the world that has brought forth some of the tastiest food around. A combination of simple fragrant vegetables, herbs and spices along with a la carte toppings My pescatarian version pays tribute to the classic soup, with a nod to Baja.

The foundation of this soup is halibut bone broth. A lightly flavored broth made from the collar of wild halibut, the part that runs from the clavicle to just beneath the gills. Collars are chunky and come with bones, skin and meat that is tender, flavorful and easily separates.

Cooking with fish bones and parts is one of my favorite things. Beyond collars, I enjoy exploring other interesting cuts like wings, heads, cheeks, and the skeleton. My fishmonger offers fish bones on a daily basis since they also butcher and prepare fish of all types. The most common variety that I find are halibut, salmon, baqueta (grouper) and salmon skin and range from $2.00 to $3.00 per pound.

Cooking with fish bones and parts is one of my favorite things. Beyond collars, I enjoy exploring other interesting cuts like wings, heads, cheeks, and the skeleton. My fishmonger offers fish bones on a daily basis since they also butcher and prepare fish of all types. The most common variety that I find are halibut, salmon, baqueta (grouper) and salmon skin and range from $2.00 to $3.00 per pound.

This halibut tortilla soup thickened with tortilla chips, whereas some versions of this soup are made with a base of black beans, that thicken the soup naturally.

Halibut Bones
Halibut Fish Collar and Shoulder

You can prepare the bone broth a day or two in advance and it keeps will in the fridge. This will help cut down on overall prep time and allow you get this meal on the table in under 30 minutes – once the broth is done the dish comes together easily. Have fun with this and host a family soup “bar” night and offer up as many optional ingredients as you’d like.

In a pinch you can use store bought seafood bone broth or stock in place of homemade bone broth.

Ingredients

Serves 4-6

2 tablespoons avocado oil, or your favorite vegetable oil

1 medium white onion, peeled and chopped

2 cloves of garlic, peeled and minced

1 tablespoon Mexican oregano

1 tablespoon chili powder

2 teaspoons cumin powder

1 teaspoon paprika

2 quarts or 8 cups of halibut bone broth

1 epazote leaf

3 tablespoons tomato paste

1 serrano pepper, cut into two

½ cup tortilla chips, crushed

Sea salt and black pepper to taste

½ cup fresh cilantro leaves, chopped

½ bunch fresh cilantro, or ½ cup chopped

1 cup roasted corn or 3 corn cobs cut into three pieces

1 cup cooked halibut meat

Optional toppings: shredded cabbage, avocado slices, Mexican cheese blend, black beans, lime wedges, sour cream, tortilla chips

Directions

In a soup pot or Dutch oven add the oil over medium heat and add the onion and garlic and cook until fragrant. Add the oregano, chili powder, cumin and paprika and cook for 2 minutes, stirring to prevent the spices from burning.

Pour in the halibut bone broth and add the epazote leaf, tomato paste, serrano pepper and crushed tortilla chips, stir to combine, cover with a lid and cook for 5 minutes. Taste for seasoning and add sea salt and black pepper as needed.

Turn up the heat and add the fresh cilantro, corn and cooked halibut meat. Stir to combine, cover and cook for 5 minutes. Turn of the heat and allow the pot to rest for 5-10 minutes, give the flavors time to meld. Taste for seasoning and serve in bowls with the optional topping.

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About Stephanie

Stephanie Harris-Uyidi, AKA: The Posh Pescatarian, is the producer and charismatic host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure! The show airs in more than 15 countries, and is featured 5 days a week in the U.S. on Z Living Network, where the program reaches more than 5 million homes.

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Wild halibut tortilla soup. . . . After a weekend Wild halibut tortilla soup.
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After a weekend of indulgence, I was in the mood for something simple today. Not to mention that I received such sweet birthday phone calls from my two chicken tortilla soup loving nieces, Briana and Courtney! With these two in mind and a bunch of halibut cheeks and bones on hand I went to work. 
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Halibut bone broth is the base of this soup. The recipe is in the forthcoming book. 
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#pescatarian #wildfish #bonebroth #tortillasoup #soup #mexicanfood
Celebrating another turn around the sun! . . . It' Celebrating another turn around the sun!
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It's such a beautiful day!! I couldn't resist spending my morning at the beach. It's usually raining on my birthday, so sunshine is a real treat and is a testament to the bright and beautiful year that I've had personally. 
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I've been instructed by friends and colleagues to eat lots of cake (hubby will see you that), and my mom & dad gifted me a beautiful bunch of chocolate dipped fruit, to help balance out the cake 😋!
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Wild halibut cheeks are on deck for supper! I bought them during my last trip to Morrow Bay from @giovannis_fish_market and have them well preserved in the freezer. 
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I appreciate all of your support and really enjoy our fun banter!
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I cooked up a batch of black beans and made cilantro rice to boot!
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This recipe wil be in the forthcoming book... something to look forward to 😋.

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To remove the shell I dropped the whole clam in boiling water for 10 seconds, then blanched it in ice water. 
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Are you blushing? Relax, it's just seafood!! . . . Are you blushing? Relax, it's just seafood!!
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This is a geoduck, (pronounced "gooey-duck"), which is a clam with an oversized siphon (sometimes called the neck). The siphon and body are so large that the shell can't close tightly. It bears an unfortunate resemblance to a certain part of the male anatomy that gives some of us the giggles!
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Similar to the Pacific razor clams, the geoduck is common in the Pacific Northwest and British Columbia. I found mine at a local market. 
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I couldn't wait to crack open my suitcase which I stuffed with a bunch of frozen seafood from local markets, mostly wild salmon and Pacific razor clams. Thanks to @alaskaair for overlooking a slight bag overage 😉.
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I've been obsessed with clams lately (including geoducks) so brace yourself and prepare to be inspired over the next couple of weeks.
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Headed home with a suitcase full of frozen seafood and incredible memories. Thank you Washington!!!
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