This recipe was inspired by chef Joanne Weir. Ms. Weir has been hosting cooking shows on public television for 20 years. She is a successful chef living in California, a food writer and cookbook author. Her recipes often bring an international flair as she hosts culinary travels for her students to eat and cook the local recipes from Spain to Italy to Morocco. This recipe inspires me more from an American perspective. No exotics spices or ingredients. The ingredients here remind me of a common supper perhaps stemming from New England.
Ms. Weir's recipe was presented using cod. I prefer the taste and texture of halibut. But really, any flakey white fish would work in this recipe. Most ingredients are pantry staples, perhaps with exception of capers. Capers are good to have on hand lending a salty briny flavor to dishes. Perfect for fish recipes and other Mediterranean influenced dishes. They are inexpensive and will last in the refrigerator for months. But if you don't have them, you can leave them out and still have a perfect dish for dinner.
This recipe is comfort in a bowl. You will want to have good toasted bread to sop up the broth. Enjoy.