LCBO Food & Drink Autumn 2023

RECIPE REMIX

NOW

Smoky Halibut Chowder with Charred Corn

This recipe amps up traditional chowder with smoked fish and charred corn. Buttery Puff Pastry “Oyster” Crackers (recipe p. 170) are delicious on the side, but even better dipped into chowder or crumbled on top. If halibut isn’t available (or too pricey), choose another white-flesh fish such as cod or haddock. Clam juice can be found alongside canned fish in the grocery store. 2 cobs corn, shucked 3 tbsp (45 mL) unsalted butter 1 tbsp (15 mL) olive oil 1 small onion, finely diced 2 stalks celery, finely diced 1 large Yukon gold potato, peeled, cut into 1/4 -inch (5-mm) dice 2 cloves garlic, minced 1/2 tsp (2 mL) salt 1/4 cup (60 mL) all-purpose flour 1 cup (250 mL) dry white wine 3 cups (750 mL) vegetable broth 1/2 cup (125 mL) bottled clam juice 3/4 lb (340 g) halibut, cut into large bite-size chunks 1/4 lb (115 g) smoked trout, flaked into bite-size pieces 1/2 cup (125 mL) heavy cream (35%) 1/4 cup (60 mL) chopped dill 1. Preheat grill to high. Clean and oil grate. 2. Grill corn, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to a plate. When cool enough to handle, slice kernels off cob and set aside. 3. Melt butter and oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add celery,

WHAT TO SERVE Hidden Bench Estate

tender and chowder thickens slightly, 10 to 12 minutes. 4. Stir in halibut pieces and cook until halibut is barely cooked, 2 to 3 minutes. Gently stir in flaked smoked trout and cream, cook until warmed through, 3 minutes. Remove from heat. Serve sprin kled with dill and crackers on side. Serves 4 to 6

potatoes, garlic, corn and salt. Cook, stirring, until garlic is fragrant, about 2 minutes. Sprinkle in flour and cook, 1 minute. Add wine and cook, stirring, until almost all liquid has been absorbed. Pour in vegetable broth and clam juice. Bring to a boil then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until potatoes are

Organic Chardonnay VQA VINTAGES ESSENTIALS 68817, $31.95 Chardonnay is a versa tile white wine. Its weight complements the recipe’s various components, while its acidity balances the soup’s flavours.

THEN

modern approach with halibut, quinoa and phyllo. However, it’s still a recipe for the more ambitious home cook. We reworked it as a comforting chowder with charred corn and smoked trout giving it a smouldering edge. The pastry is still present in the form of buttery homemade oyster crackers.

HALIBUT COULIBIAC Holiday 2013

Originally a Russian dish, coulibiac was co-opted by the French, who baked salmon, rice and egg in brioche or puff pastry. Our coulibiac recipe from 2013 took a more

58 FOOD & DRINK AUTUMN 2023