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Ingredientes
- 3/4 lb Halibut -- cut into 1-in Cubes
- 1 1/2 Tbsp. Fresh lemon juice
- 2 tsp Extra virgin olive oil
- 1 lrg Onion -- halved and Thinly sliced
- 1/2 can (28oz) Italian plum tomatoes Liquid removed
- 2 x 8oz bottles clam juice
- 3/4 c. Dry white wine
- 1 x Bay leaf
- 1 x 1x4-inch orange peel strip
- 1/8 tsp Fennel seeds -- crushed
- 1/8 tsp Dry red pepper flakes Salt and grnd pepper
- 1/2 c. Orzo (rice-shaped pasta)
- 1 lb Clams -- well scrubbed Chopped fresh parsley
Direcciones
- Mix halibut, lemon juice and 2 ts oil in small bowl. Let mix stand while preparing soup.
- Heat 2 tb oil in heavy large saucepan over medium heat. Add in onion and cook till translucent/soft, stirring occasionally, about 10 mintes.
- Squeeze tomatoes through fingers to break up while adding to saucepan. Add in clam juice, wine, bay leaf, orange peel, fennel and pepper flakes. Simmer 10 min. Season with salt and pepper. Add in orzo and cook 5 min.
- Add in clams to soup. Cover and cook 5 min. Add in fish. Cover and cook till fish is opaque and clams open, about 4 min longer. Throw away bay leaf and orange peel. Spoon soup into bowls. Garnish with parsley and serve.
- featured ingredients were best.
- This recipe is for February.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 808g | |
| Recipe makes 2 servings | |
| Calories 780 | |
| Calories from Fat 107 | 14% |
| Total Fat 12.03g | 15% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 667mg | 28% |
| Potassium 2075mg | 59% |
| Total Carbs 74.15g | 20% |
| Dietary Fiber 4.9g | 16% |
| Sugars 10.43g | 7% |
| Protein 74.33g | 119% |
