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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Halibut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions