Halibut Cheek Soup

Categories: Seafood
Yield: 4 Servings

This recipe is based on French onion soup with additional ingredients and halibut cheeks.
You might have to go fishing in Alaska to get the cheeks. If you can't find cheeks, boneless cutup halibut fillets might work.
This recipe is still somewhat experimental, so play around with it.

1 1/2 lb Halibut Cheeks
8 large Shallots (or 1 onion), sliced
1 T Olive oil or Canola oil
1 Celery, sliced thinly
8 oz Portobello mushrooms, cubed
2 T Garlic, chopped
1 t Pesto
1 small can Beef Broth
1 T Flour
4 T Butter
1 t Sugar
1 T Vinegar
1/2 cup White Wine, or Sherry
1 dash Liquid Smoke
1 dash Worcestershire
1 dash Soy Sauce
1 dash Thai or Vietnamese Fish Sauce
1 t Thyme
1 t Mrs. Dash
1/4 t Cumin
1 dash Hickory Flavored Salt

Melt butter in large dutch oven or fry pan. Add onions or shallots.
Sprinkle sugar on top and sautee for an hour on low medium heat. Do not let burn.
Add flour and toss until coated.
Add celery, mushrooms and garlic. Sautee a little longer. Add beef broth and water to cover.
Add spices. Boil at low heat until melded.
Braise halibut cheeks in olive oil. Add Halibut cheeks to onion mixture and boil at low for 20 minutes.