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2. Meanwhile, rinse halibut and pat dry; cut into 1-inch chunks. Lay chunks on top of soup, cover, and cook until halibut is opaque but still moist-looking in the center (cut a piece to check), about 10 minutes. Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion.
Wine pairing: Arneis, a lively Italian white (the name means "little rascal"), is an almost perfect match for the halibut chowder, although a mineral-rich, aromatic dry Riesling works well too.
© Copyright 2005 The Sunset Publishing Corporation
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