No one ever said “no” to comfort food! Keep it cozy when it’s cool out with this incredibly flavourful dish; it has all that chili taste you love with a light and delightful hint of the sea.
Fine sea salt to taste (start with 1 tsp and adjust as needed)
¼ tsp (1 g) smoked paprika
¼ tsp (1 g) ground black pepper
⅛ tsp (1 g) red chili flakes
⅛ tsp (1 g) ground cayenne
4 garlic cloves, minced
2 bay leaves
1½ cups (160 g) frozen corn, thawed and drained
1 tbsp (15 ml) apple cider vinegar
Garnishes (optional):
Sour cream
Green onions, sliced
Lime wedges
Steps
Line a large dish or a baking sheet with paper towels. Place cubed halibut onto the paper towels and pat dry.
In a blender or in a high-sided container using an immersion blender, blend 2 cans of rinsed and drained white beans with 1 cup of broth until smooth. Set aside until needed.
Heat oil in a large pot on medium-high heat. Add onions, celery, and jalapeño and sautée until onions are translucent; 3–5 minutes. Add the cumin, coriander, oregano, parsley, sea salt, smoked paprika, black pepper, chili flakes, and cayenne, and stir until spices are lightly toasted; 1 minute.
Stir in the minced garlic and saute until fragrant; 30 seconds.
Slowly pour the remaining 2 cups of broth into the pot, scraping any browned bits from the bottom to prevent burning. Pour in the white bean puree, the remaining beans, and bay leaves. Stir to combine. Bring mixture to a boil, lower heat and simmer for 25 minutes.
Increase heat to medium-high and add in the halibut and corn. Simmer for an additional 5 minutes or until halibut flakes easily and the chili is slightly thickened. Turn off heat and stir in the apple cider vinegar. Remove and discard bay leaves before serving.
Serve garnished with sour cream, green onions, and wedges of lime to squeeze over the chili.
Chef's tips
For frozen halibut, thaw in the refrigerator overnight. If using vacuum-sealed bags, make a small cut to allow air in.
Adjust the jalapeño to your heat preference, removing seeds for less heat or adding more for extra spice.
The chili can be made in advance, cooled completely, portioned, and frozen for easy meal planning.
Serve the chili with a variety of sides like rice, bread, potatoes, cornbread, or tortilla chips.
Health Benefits of Halibut
Bone and Teeth Health: Halibut is a good source of vitamin D and phosphorus, both essential for the formation and maintenance of strong bones and teeth while also enhancing calcium and phosphorus absorption.
Energy and Growth: As an excellent source of niacin, vitamins B6 and B12, halibut may support energy metabolism, tissue formation, and normal growth and development.
Antioxidant Protection: Halibut is an excellent source of selenium, a dietary antioxidant that defends against oxidative stress.
