Rustic White Fish, Ham and Bean Soup

This is the perfect early Fall recipe–for when the weather is getting a bit nippy–and comfy cozy meals are becoming a priority.

This soup is all slow cook, set it-and forget-it, with just a couple of steps toward the end of the cooking cycle to account for those finessing finishing touches. This is homemade soup craft, through and through. Using dried beans, ham hocks, fresh halibut, fresh herbs…you name it. Homemade, yes. Difficult, no. A soup with TLC you can taste. 

Heck Yea, Halibut! 

Halibut is the perfect white fish for this recipe. Mild and sweet with a firm-flaky texture that pairs perfectly with the smoky ham and creamy white beans. Springtime is the best time for halibut. March kickstarts the fishing season, when halibut are at their prime. Perfect for seasonal recipes and still-hearty dishes.

Rustic White Fish, Ham and Bean Soup

From the tender, flaky halibut to the smoky ham and creamy beans, you’re gonna love this soup. Remember to soak those beans overnight (this is a step that I am guilty of forgetting). I like my bean-based soups thick. I achieve that consistency by removing a cup of cooked beans from the pot and mashing them. If you like a more bothy bean soup, no need to mash those beans.

Rustic White Fish, Ham and Bean Soup

Chef Patterson

Rated 5.0 stars by 1 users

Servings

4

This is the perfect early Fall recipe–for when the weather is getting a bit nippy–and comfy cozy meals are becoming a priority.

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Ingredients

• 1 pound dried navy beans, soaked overnight (8 hours)
• 1 smoked ham bone or 2 smoked ham hocks
• 8 cups vegetable or chicken broth
• 1 cup yellow onions, peeled and diced
• 1 cup carrots, peeled and diced
• 1 cup celery, diced
• 6 garlic cloves, peeled
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 each Cameron’s Seafood Halibut Fillets
• ½ teaspoon salt
• Pinch black pepper

Directions

1. Drain and rinse your overnight-soaked white beans. Place the beans and the ham into your slow cooker and cover with the broth (if your broth doesn’t quite cover, add some water).
2. Program your slow cooker to cook on low for 4 hours.
3. After the 4 hours, add the onions, carrots, celery, garlic, bay leaves, thyme, and rosemary. Cook on low for 1 hour.
4. Season the halibut with salt and pepper. Once the hour has passed, gently place the halibut into the slow cooker. Cook on low for another (1) hour or until the beans are tender and the fish fillets are cooked through.
5. Once all is tender and thoroughly cooked, remove the ham and fish from the slow cooker. Remove as much meat as possible from the ham bone, flaking into bite-sized pieces. Flake the halibut into bite-sized pieces.
6. Remove 1 cup of beans from the cooker and mash with either a fork or potato masher. Return the mashed beans, ham, and flaked fish to the cooker and gently stir to combine.
7. Season the soup to taste with salt and pepper before serving.

Gotta Have Halibut 

Want to make this recipe but you’re missing one of the key ingredients? Cameron’s Seafood delivers! We will ship all the halibut you desire directly to your home! There is even a handy shipping chart to help you estimate your delivery, making for a much more reliable menu planning experience.

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