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Alaskan Halibut Stew with Salmon Sausage


Winter's here, and that means it's time for hot, hearty soups and stews.

The original version of this recipe called for mild Italian pork sausage, but we've substituted our own unique Sockeye Salmon Sausage.

While our Italian Style Salmon Sausage fits the original recipe most closely, our Savory Country Style is significantly milder, if that better suites your taste. Or go to the spiciest end of our Salmon Sausage selection with Chorizo Style patties.


Alaskan Halibut Stew with Salmon Sausage

Serves 4

3
4 Alaskan Halibut fillets (6 oz each) fresh, thawed, or frozen
Two Patties (3 oz each) Vital Choice Sockeye Salmon Sausage
1 cup chopped onion
1/2 cup chopped green pepper
1 can (14 oz) fat-free chicken broth
1 can (15 oz) whole kernel corn
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) peeled diced tomatoes
1/4 teaspoon organic cayenne pepper
1 teaspoon Vital Choice Organic Salmon Marinade mix or any seafood seasoning
1/2
1 teaspoon organic dried dill weed

  • Thaw halibut and salmon sausage patties. (To speed thawing, place fish and sausage in separate watertight zip lock bags and immerse in cold water for 20‒30 minutes until flexible.) Cut halibut into 1 inch pieces.

  • Cook sausage in large soup pot over medium-high heat for 5 minutes, breaking into chunks.

  • Add onion, green pepper, chicken broth, corn, black beans, and tomatoes. Simmer 10 minutes.

  • Add seasonings and halibut. Simmer an additional 7‒10 minutes until halibut is cooked.

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