Reminiscent of my days working at a high paced seafood restaurant in Connecticut, this Manhattan style fish chowder gets an upgrade from the former version I have known and loved. Combining wild halibut, kelp, and homemade bone broth, the end result is a mineral rich, nutritious soup that will warm you to the core and awaken all the senses.
I grew up along the southern coast of New England, so for me, I have always enjoyed the taste of fried fish during the summer months. Unfortunately, this cooking technique is less then optimal. For the last 30 years or so, the use of traditional animal fats in restaurants have pretty much been completely replaced by omega-6 rich vegetable oils.