1 tablespoon butter or margarine
1 large onion, finely diced
2 large potatoes, peeled and cubed
2 cloves garlic, minced
6 cups reduced sodium chicken stock
1 796 ml can diced tomatoes (I used a no added salt variety)
3 large carrots, shredded
2 cups milk
salt and pepper to taste
2 pounds halibut, cut into 1-inch cubes
1 pinch red pepper flakes, or to taste
- Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
- Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in red pepper flakes. Serve immediately.
On a side note I would like to wish my husband a very happy birthday today. He is my number one blog taste tester and isn't afraid to say what isn't blog-worthy (well I think he might be a little afraid). I couldn't even begin to express what he means to me or thank him for all he does.