Mediterranean Seafood and Orzo Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Server this soup with French bread toasts topped with chopped marinated artichoke hearts that have been tossed with a little olive oil. From Bon Appetit. Ingredients:
1 1/2 lbs halibut, cut into 1-inch cubes |
3 tablespoons fresh lemon juice |
4 teaspoons olive oil, plus |
1/4 cup olive oil |
2 large onions, halved and thinly sliced |
1 (28 ounce) can italian plum tomatoes, drained |
4 (8 ounce) bottles clam juice |
1 1/2 cups dry white wine |
1 bay leaf |
orange rind, cut into 2 1 x 4-inch strips |
1/4 teaspoon fennel seed, crushed |
1/4 teaspoon dried crushed red pepper flakes |
1 cup orzo pasta |
2 lbs fresh clams, well scrubbed or 2 (10 ounce) cans baby clams, drained |
minced fresh parsley |
Directions:
1. Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl.
2. Let mixture stand while preparing soup.
3. Heat 1/4 cup oil in a heavy large saucepan over medium heat.
4. Add onions and cook until translucent, stirring occasionally, about 10 minutes.
5. Squeeze tomatoes through fingers to break up while adding to saucepan.
6. Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper.
7. Simmer soup for 10 minutes.
8. Add orzo and cook for 5 more minutes.
9. Add clams to soup.
10. Cover and cook for 5 minutes longer.
11. Add halibut.
12. Cover and cook until halibut is opaque and clams open, about 4 minutes longer.
13. Discard bat leaf, orange peel and any clams that do not open.
14. Season to taste with salt and pepper.
15. Garnish with parsley.
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