Ingredients
- 1/4 cup 1/4 cup olive oil
- 1 1 small onion, chopped
- 1 1 large yellow (or green) bell pepper, chopped
- 1 Tablespoon 1 Tablespoon minced garlic
- 1 1 bay leaf, broken in half
- 1/2 teaspoon 1/2 teaspoon dried oregano
- 1/4 cup 1/4 cup chopped fresh parsley
- 3/4 cup 3/4 cup white wine
- 1 can 1 can (28 to 32 oz.) whole plum tomatoes
- 2 cans 2 cans (15 to 16 oz. each) cannellini beans, rinsed and drained
- 1 pound 1 pound skinless Alaska Halibut, fresh or thawed, cut in 2-inch pieces
Servings:
Units:
Instructions
- Heat olive oil in large heavy stockpot. Stir in onion, pepper, and garlic. Cook and stir over medium heat until onions are softened, about
- 5 minutes. Stir in bay leaf, oregano and parsley; cook an additional 1 to 2 minutes. Stir in white wine and cook 1 to 2 minutes. Stir in
- and break up tomatoes. Cook 10 to 15 minutes, adding beans and fish during the last 5 minutes of cooking.
- Cooks Tips:
- If using frozen seafood portions, rinse any ice glaze off under cold water, then add seafood to soup during the last 5 minutes of cooking.
- Cover the pan tightly and cook 5 minutes. Turn off the heat and let the seafood rest in the soup for 5 minutes. Break seafood into large
- chunks to serve.
- This soup is excellent with Alaska Pollock and Cod, too!
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