Halibut Cioppino
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
2 tablespoons olive oil1 large fennel bulb, thinly sliced1 onion, chopped2 teaspoons salt4 large garlic cloves, finely chopped1/2 cup fresh cilantro, chopped1 5.5 oz can tomato paste1/4 cup fresh basil, minced1 1/2 cups dry white wine5 cups chicken stock1 pound firm-fleshed fish fillets such as halibut, cut into 2-inch chunks
Heat the oil in a very large pot over medium heat. Add the fennel, onion, cilantro and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and saute 2 minutes. Stir in the tomato paste. Add wine, basil and chicken stock. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the fish. Simmer gently until the fish is cooked through, about 5 minutes longer. Season the soup, to taste, with more salt.
Ladle the soup into bowls and serve.
Serving Size: makes four bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user MILLIEBEAN.
Add the fish. Simmer gently until the fish is cooked through, about 5 minutes longer. Season the soup, to taste, with more salt.
Ladle the soup into bowls and serve.
Serving Size: makes four bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user MILLIEBEAN.
Nutritional Info Amount Per Serving
- Calories: 304.0
- Total Fat: 9.6 g
- Cholesterol: 37.1 mg
- Sodium: 1,361.5 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.9 g
- Protein: 27.5 g
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