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Zuppa Di Pesce (Italian Fish Soup)

Prep Time: 10 min

Cook Time: 25 min

Serves: 4


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 parsley
3/4 cup white wine
1 can (28 to 32 oz.) whole plum tomatoes
2 cans (15 to 16 oz. each) cannellini beans, rinsed and drained
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.

Cook’s Tips:
•    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.
•    This soup is excellent with Alaska Pollock and Cod, too!


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