HAVE YOUR BOWL
AND EAT IT, TOO. PHOTO: VIRGINIA MARSHALL
Hardware & Repair
[FISH FOOD]
JUST FOR THE HALIBUT B
BY VINCE PAQUOT
read bowls are a fun way to serve chowders and chilies at outdoor parties. This dish takes a bit of preparation, but do the legwork ahead of time, and you’ll be free to mingle with friends rather than spend all your time in the kitchen or at the grill. This particular chowder is not set in stone (or bread). Try adding shrimp or other firm-fleshed fish and serve in a bowl if you’re pressed for time.
BREAD BOWL
2 packages active dry yeast 2 1/2 cups warm water 2 tablespoons white sugar 2 teaspoons salt
2 tablespoons vegetable oil 7 cups all-purpose flour 1 egg white 1 tablespoon water
In a large bowl, dissolve yeast in warm water with sugar. Let stand till the yeast proofs (be- comes foamy). Add salt, oil and four cups flour to the yeast mixture; beat well. Incorporate the remaining flour, half a cup at a time, until dough forms. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch the dough down and divide into six to eight equal portions. Shape each portion into
a four-inch round ball. Place dough balls on a baking sheet lined with parchment. Let rise in a warm place, until doubled, about 35 minutes. Preheat oven to 400 degrees F. In a small bowl, beat together egg white and one table- spoon water. Lightly brush the loaves with half of the egg wash and bake for roughly 30 minutes or until golden brown.
HALIBUT CHOWDER
2 pounds of halibut 1/2 cup onion, finely chopped 1/2 cup green bell pepper, finely chopped
1/2 cup celery, finely chopped 1/2 cup carrots, finely chopped 6 tablespoons butter, divided 3 cups fish stock
2 cups milk 3 tablespoons flour ½ cup white wine 2 1/2 cups shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon white pepper 1 tablespoon minced parsley or chives
Begin by cutting the halibut into bite-size pieces, making sure there are no bones. In a small pot or saucepan, melt half the butter and sauté the vegetables till they start to brown. Add the halibut and sauté a few minutes longer until the fish is almost cooked. Deglaze with the white wine. Once reduced to almost dry, add the fish stock and milk. Thicken the chowder with roux (equal parts melted butter and flour), stirring together until a paste forms. Continue simmering until the broth thickens and the taste of flour is gone. Add the shredded cheese and seasonings a moment before serving in your bread bowl. Makes six to eight servings.
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