Halibut Soup Recipe

Name: Halibut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Preheat a large soup pot over medium-high heat with the EVOO (twice around the pan).
2
Remove the sausage casings and slice the sausage thinly.
3
Add the sliced sausage to the pot and cook, stirring frequently, for 2 minutes.
4
Add the onions, carrots, poblanos, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
5
Add the white wine and cook for 3 minutes.
6
Add the chicken stock, bring up to a simmer, and cook for 5 minutes.
7
You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little.
8
Add the hominy, halibut, and zucchini.
9
Gently simmer for 5 minutes.
10
Finish the soup with the parsley, cilantro (if using), and lime juice.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Halibut Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut Soup

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