Mediterranean fish and orzo soup

2 Servings

Ingredients

Quantity Ingredient
Typed by Manny Rothstein
¾ pounds Halibut -- cut into 1-in
Cubes
1½ tablespoon Fresh lemon juice
2 teaspoons Olive oil
1 large Onion -- halved and
Thinly sliced
½ can (28oz) Italian plum tomatoes
Drained
2 8oz bottles clam juice
¾ cup Dry white wine
1 Bay leaf
1 1x4-inch orange peel strip
⅛ teaspoon Fennel seeds -- crushed
⅛ teaspoon Dried red pepper flakes
Salt and ground pepper
½ cup Orzo (rice-shaped pasta)
1 pounds Clams -- well scrubbed
Minced fresh parsley

Directions

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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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