Zuppa Di Pesce
Recipe courtesy of Alaska Seafood Marketing Institute.
1/4 cup olive oil
1 small onion, chopped
1 large yellow (or green) bell pepper, chopped
1 tablespoon minced garlic
1 bay leaf, broken in half
1/2 teaspoon dried oregano
1/4 cup chopped fresh flat-leaf parsley
3/4 cup white wine
1 (28 to 32-ounce) can whole plum tomatoes
2 (15 to 16-ounce) cans cannellini beans, drained and rinsed
1 pound skinless Alaska Halibut, fresh or thawed, cut in 2-inch pieces
- Heat olive oil in large heavy stockpot. Stir in onion, pepper, and garlic Cook and stir over medium heat until onions are softened, about 5 minutes.
- Stir in bay leaf, oregano and parsley; cook an additional 1 to 2 minutes.
- Stir in white wine and cook 1 to 2 minutes.
- Stir in and break up tomatoes. Cook 10 to 15 minutes, adding beans and fish during the last 5 minutes of cooking.
- If using frozen seafood portions, rinse any ice glaze off under cold water, then add seafood to soup during the last 5 minutes of cooking. Cover the pan tightly and cook 5 minutes. Turn off the heat and let the seafood rest in the soup for 5 minutes. Break seafood into large chunks to serve.
Makes 4 servings.
Tip: This soup is excellent with Alaska Pollock and Cod, too!
Nutritional Information Per Serving (1/4 of recipe): Calories: 538; Total Fat: 17g; Saturated Fat: 2g; Cholesterol: 82mg; Total Carbs: 49g; Fiber: 14g; Protein: 39g; Sodium: 961mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.