Oh my, this was so good! My husband could not stop eating this and said it tasted like something from a restaurant at the coast....that's a keeper. I followed the recipe exactly except for a couple very minor changes because I was working with what I had. I had some leftover halibut from the night before and decided to create another meal out of it. I'm so glad I found this recipe. I rinsed some of the sauce and seasonings off the halibut in water and chopped it up ready to be reused. Only changes made with ingredients was adding 2 cups regular milk (had no heavy cream) 14 oz canned diced tomatoes (had no stewed). For those of you who said it wasn't thick enough all you have to do is cook the potatoes longer and thats it. No need to add starch or puree potatoes. After awhile the potatoes begin to fall apart but you are still left with chunks of potatoes creating a soup very much like a chowder....yum, yum. Instead of cooking potatoes in soup for 25 minutes I cooked it more like 40 minutes. Also, make sure you add enough potatoes that it will be able to thicken your soup. The recipe calls for 2 large potatoes. I would think they would have to be very large. I had medium sized so I added about 5. At the end of cooking I added the milk and seasoned to my liking and cooked another 5 minutes.Then, I tossed in the halibut last. Fish still tasted moist and flavorful even with it being a day old. Superb!
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Oh my, this was so good! My husband could not stop eating this and said it tasted like...