1 Melt the butter in a large pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes2 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.

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.