Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Typed by Manny Rothstein
3/4 lb Halibut, cut into 1-in cubes
1 1/2 tb Fresh lemon juice
2 ts Olive oil
1 lg Onion, halved and
- thinly sliced
1/2 cn (28oz) Italian plum tomatoes
- drained
2 8oz bottles clam juice
3/4 c Dry white wine
1 Bay leaf
1 1x4-inch orange peel strip
1/8 ts Fennel seeds, crushed
1/8 ts Dried red pepper flakes
Salt and ground pepper
1/2 c Orzo (rice-shaped pasta)
1 lb Clams, well scrubbed
Minced fresh parsley

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. Submitted By MANNY ROTHSTEIN On 06-15-95

Browse by categories