Stock:
3 – 4 lbs – Wild Pacific Halibut trim or Wild Pacific Halibut collars if trim isn’t available
6 – 8 stalks – celery
3 – large white onions or leeks
2 pieces – fennel
2 Tbsp – peppercorns
3 – bay leaves
2 stalks – fresh thyme (optional)
1 stalk – fresh tarragon (optional)
lízukʷ (Stew):
2 – 3 – carrots, sliced
2 – 3 stalks – celery, sliced
1 – large onion, chopped
2 – 3 – Russet potatoes, peeled and chopped
Wild Pacific Halibut meat reserved from stock
salt and pepper, to taste
Garnish: seaweed, herring eggs on kelp, and xaisla oolichan grease **
Stock
Cut the Wild Pacific Halibut into manageable pieces that will fit into a large stock pot.
Roughly chop celery, onion/leek, and fennel. Place trim, vegetables, and herbs into pot, covering with water. Bring to a simmer and cook for 2 to 3 hours.
Strain solids and continue to reduce by 1/3 or until desired fullness of flavour. Reserve meat from the bones and collars. *
*This step can be skipped. I remember getting this dish served in my Granny Irene’s kitchen with the wild Pacific halibut bones still in the pot. We would scoop down to the bottom of the pot for chunks of meat still on the bone, potatoes, and herring eggs.
lízukʷ (Stew)
Bring stock to a simmer. Add vegetables and potatoes, cooking until tender.
Add reserved wild Pacific halibut meat, and cook for 3 to 4 minutes.
Season with salt and pepper to taste, garnish and serve.
