Hearty Halibut Chowder

Preparation

1 Melt the butter in a large pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes
2 Add the potatoes and garlic, and continue cooking until the potatoes have softened, about 10 minutes.
3 Pour in vegetable stock and canned tomatoes. Bring to a boil then reduce heat to medium-low, cover and simmer for 10 minutes.
4 Add the milk and season with the basil, curry powder and salt and pepper to taste.
5 Stir in the halibut and continue simmering uncovered until the fish is flaky and no longer translucent, about 10 minutes.
6 Gently stir in the cheddar and red pepper flakes until the cheese has melted. Garnish with jalapeno hot sauce.
7 Note: the spices tend to fall to the bottom when you first add them. Stir before tasting so you don”t add too much salt and pepper.
8 *If you don”t have halibut, you can add another white fish, like cod.

Special instructions

When I was coming back to New York from visiting my family in Seattle a few months ago, my father sent me home with a huge freezer bag of uncooked salmon and halibut, cooked smoked salmon, and salmon candy! I filled my freezer and knew I would be eating fresh fish for a while. Well, I went to the freezer for some salmon a few nights ago and there was none left! I was kind of freaking out until I realized that I had some beautiful halibut just waiting to be eaten. Check out www.kitchentested.wordpress.com for more of my recipes!

Source: This recipe was adapted from the Hearty Halibut Chowder recipe on www.allrecipes.com.