Shirley's Recipes

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Name: Halibut Soup
Key Ingredient: halibut
Preparation: simmer; cook
Cuisine: American
Source: James E. Van Horn/Leanne Van Horn
Food Group: fish
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: 1:30
Servings: 4

1/4 cup butter
1 large white onion, chopped
2 large cloves garlic, chopped
1 cup celery, diced
1/4 cup minced fresh parsley
1 cup sliced carrots, optional
1/2 cup diced green or red pepper, optional
1-1/2 teaspoons basil
1-1/2 teaspoon oregano leaves
1 bay leaf
1/2 cup dry white wine
1 (28 ounce) can Italian-style tomatoes with juice
Salt and ground black pepper, to taste
1/2 teaspoon lemon juice
1/4 teaspoon Tabasco sauce
1 pound halibut chunks

In a soup pot, melt butter. Add onion, garlic, celery, parsley, basil, oregano leaves, bay leaf and carrots and peppers, if desired. Bring to a boil, cover and simmer until vegetables are soft, about 10 minutes.
Add wine, tomatoes with juice, salt and pepper, lemon juice and Tabasco sauce. Cook for a minimum of 1 hour, adding halibut for the last 15 to 20 minutes of cooking time. Remove bay leaf before serving.

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