Halibut Soup

• extra virgin olive oil↗2 tablespoons
• chorizo sausage or 1/2 lb andouille sausage↗1⁄2 lb
• large yellow onion, chopped↗1
• medium carrot, peeled, cut in half lengthwise and sliced into half-moons↗1
• poblano pepper, seeded and chopped↗1
• garlic cloves, chopped↗4
• salt and pepper
• dry white wine↗1 cup
• chicken stock or 1 quart chicken broth↗1 quart
• (15 ounce) can hominy↗1
• lbs halibut, cut into 2 inch chunks↗1 1⁄2 lbs
• medium zucchini, cut in half lengthwise, then sliced into half-moons1
• fresh parsley leaves, chopped↗1⁄4 cup
• cilantro (optional)↗2 tablespoons
• lime, juice of↗1

Step-by-step instructions

1. 1

   Preheat a large soup pot over medium-high heat with oil. Remove sausage casing and slice thinly. Add to pot and cook for 2 minutes, stirring frequently.

2. 2

   Add onions, carrots, poblanos and garlic. Season with salt and pepper and cook, stirring often, for 5 minutes.

3. 3

   Add wine and cook 3 minutes. Add stock, bring to a simmer, and cook 5 minutes longer. Before you add the fish the soup should gently simmer so turn heat down if necessary.

4. 4

   Add hominy, halibut, and zucchini. Gently simmer 5 minutes. Add parsley, cilantro (if using) and lime juice.