Halibut Cioppino

2 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
1/2 cup fresh cilantro, chopped
1 5.5 oz can tomato paste
1/4 cup fresh basil, minced
1 1/2 cups dry white wine
5 cups chicken stock
1 pound firm-fleshed fish fillets such as halibut, cut into 2-inch chunks

Add red pepper flakes to taste for a bit of spicy.

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.