Use a firm textured white fish for this delicious Italian fish chowder. Sprinkle with parmesan cheese and serve piping hot with bread.
This chowder is the BEST! My husband and I went to Alaska fishing a couple years ago and we brought a LOT of Halibut home with us. We got tired of most of the ways I fixed it until I found this recipe online. It has been a really big hit with everyone that tastes it. It is great for potlucks, something really different! I changed it just a little, I used Vegetable juice (like V8)instead of tomato juice, canned diced Italian tomatoes instead of canned whole tomatoes mashed and about 1/3 cup of chopped fresh parsley instead of 2 Tbsp. Works GREAT for us! Thanks! - 31 Oct 2005 (Review from Allrecipes USA and Canada)
I absolutely loved this! Made a couple minor changes - halved the recipe, as I only had about a pound of halibut. I had no apple juice so used water, then added a couple chopped carrots for sweetness to offset the acidity of the tomatoes. I used spicy V8 instead of plain tomato juice and since I had no fresh parsley I added some dried oregano to keep with the Italian theme. I resisted the temptation to add anything else - I was thinking maybe some beans or pasta to make it more of a hearty meal, but I'm glad I did not. Ended up with a light, simple yet very satisfying supper. - 29 Oct 2007 (Review from Allrecipes USA and Canada)
I had a party of 8 for dinner so I used about 4 pounds of halibut and added a pound of peeled prawns. Everyone raved about it but I thought the sauce overpowered the flavour of the halibut. I will make it again though. - 13 Nov 2005 (Review from Allrecipes USA and Canada)