Hungering for halibut recipes

Got halibut from Alaska? Bill Mucci of Rancho Murieta does, and now he needs some recipes.
Got halibut from Alaska? Bill Mucci of Rancho Murieta does, and now he needs some recipes. Associated Press file

Sprouts from Clark’s

Clark’s Corner on J Street in Sacramento suddenly closed in 2015. They made the best Brussels sprouts with bacon, capers and apple vinaigrette. I’ve tried to re-create it, but it just wasn’t the same. Can someone help?

Kendra Zoller, Sacramento

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Halibut chowder

Prep time: 30 minutes

Cook time: 30 minutes

Serves 4

Bill Mucci of Rancho Murieta recently returned from a fishing excursion in Sitka, Alaska. While there, he enjoyed a halibut chowder. He caught a lot of salmon and halibut on his trip and was hoping for fish recipes, especially one for the halibut chowder.

This recipe may fill the bill for Mucci. If you have fish recipes to share, send them along to the Mailbox.

¼ cup vegetable oil

1 cup diced onion

1 cup diced celery

2 cups chicken stock

2 cups diced red potato

1½ teaspoons dried dill weed

2 cups heavy cream

Salt and pepper, to taste

¼ cup diced, cooked crispy bacon

2 pounds halibut, cut into 1-inch cubes

1 small can clams

Italian parsley, garnish

Heat oil in a heavy stock pot over medium heat. Add onions and celery. Cook until soft, about 5 minutes.

Add chicken stock, potatoes and dill. Bring to a slight boil then reduce heat. Add cream, salt and pepper to taste. Bring to a simmer. Stir in bacon. Add halibut and continue to simmer until halibut becomes opaque and flakes with a fork. Add clams then let sit for 5 minutes. Garnish with parsley and serve immediately.