Mediterranean fish & orzo soup (bon app)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Typed by Manny Rothstein | ||
| ¾ | pounds | Halibut -- cut into 1-in |
| Cubes | ||
| 1½ | tablespoon | Fresh lemon juice |
| 2 | teaspoons | Olive oil |
| 1 | large | Onion -- halved and |
| Thinly sliced | ||
| ½ | can | (28oz) Italian plum tomatoes |
| Drained | ||
| 2 | 8oz bottles clam juice | |
| ¾ | cup | Dry white wine |
| 1 | Bay leaf | |
| 1 | 1x4-inch orange peel strip | |
| ⅛ | teaspoon | Fennel seeds -- crushed |
| ⅛ | teaspoon | Dried red pepper flakes |
| Salt and ground pepper | ||
| ½ | cup | Orzo (rice-shaped pasta) |
| 1 | pounds | Clams -- well scrubbed |
| Minced fresh parsley | ||
Directions
Mix halibut, lemon juice and 2 ts oil in small bowl. Let mixture stand while preparing soup.
Heat 2 tb oil in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring occasionally, about 10 mintes.
Squeeze tomatoes through fingers to break up while adding to saucepan. Add clam juice, wine, bay leaf, orange peel, fennel and pepper flakes. Simmer 10 minutes. Season with salt and pepper. Add orzo and cook 5 minutes.
Add clams to soup. Cover and cook 5 minutes. Add fish. Cover and cook until fish is opaque and clams open, about 4 minutes longer. Discard bay leaf and orange peel. Spoon soup into bowls. Garnish with parsley and serve.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for February.
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