Name: Halibut Soup
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO); 1/2 pound chorizo or andouille sausage; 1 large yellow onion, chopped; 1 medium carrot, peeled, cut in half lengthwise, then sliced into half-moons; 1 poblano pepper, seeded and chopped; 4 garlic cloves, chopped; Salt and freshly ground black pepper; 1 cup dry white wine (3 or 4 glugs); 1 quart chicken stock or broth; 1 15-ounce can hominy; 1 1/2 pounds fresh halibut, cut into 2-inch chunks; 1 medium zucchini, cut in half lengthwise, then sliced into half-moons; 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped; 2 tablespoons chopped fresh cilantro (optional); Juice of 1 lime

Serve the soup in shallow bowls and pass crusty bread for mopping.

Recipe information

Yield
4 servings

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)

1/2 pound chorizo or andouille sausage

1 large yellow onion, chopped

1 medium carrot, peeled, cut in half lengthwise, then sliced into half-moons

1 poblano pepper, seeded and chopped

4 garlic cloves, chopped

Salt and freshly ground black pepper

1 cup dry white wine (3 or 4 glugs)

1 quart chicken stock or broth

1 15-ounce can hominy

1 1/2 pounds fresh halibut, cut into 2-inch chunks

1 medium zucchini, cut in half lengthwise, then sliced into half-moons

1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

2 tablespoons chopped fresh cilantro (optional)

Juice of 1 lime

Preparation

Preheat a large soup pot over medium-high heat with the EVOO (twice around the pan). Remove the sausage casings and slice the sausage thinly. Add the sliced sausage to the pot and cook, stirring frequently, for 2 minutes. Add the onions, carrots, poblanos, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the chicken stock, bring up to a simmer, and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the hominy, halibut, and zucchini. Gently simmer for 5 minutes. Finish the soup with the parsley, cilantro (if using), and lime juice.

Rachael Ray 365: No Repeats

Recipe information

Ingredients

Preparation

Recipe notes