Halibut Soup
Dive into the comforting warmth of Halibut Soup, a hearty seafood dish brimming with vibrant flavors and wholesome ingredients. Perfectly tender chunks of halibut are infused with the rich aromas of garlic, thyme, and a splash of dry white wine, creating a broth that's both delicate and robust. Loaded with fresh vegetables like carrots, celery, and russet potato, this soup is as nourishing as it is satisfying. A zesty finish of lemon juice and fresh parsley brightens every spoonful, while a base of fish stock and diced tomatoes adds depth and complexity. Ready in just 45 minutes, this one-pot wonder is an ideal choice for a weeknight dinner or an elegant starter. Serve it with crusty bread to soak up every last drop of this flavorful seafood soup!
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Recipe Information
Ingredients
- 1 pound halibut fillets
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 2 large carrots
- 2 medium celery stalks
- 1 large russet potato
- 14 ounces diced tomatoes (canned)
- 4 cups fish stock
- 0.5 cups dry white wine
- 2 tablespoons lemon juice
- 1 bay leaf
- 2 teaspoons fresh thyme
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Cut the halibut fillets into 2-inch chunks and set them aside in the refrigerator.
Heat olive oil in a large soup pot over medium heat.
Dice the onion, mince the garlic, and chop the carrots, celery, and potato into small, bite-sized pieces.
Sauté the onion in the pot until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the chopped carrots, celery, and potato to the pot. Sauté for 3-4 minutes to slightly soften the vegetables.
Pour in the fish stock, dry white wine, and diced tomatoes (including their juice). Stir to combine.
Add the bay leaf, fresh thyme, salt, and black pepper. Bring the mixture to a gentle boil, then reduce to a simmer.
Cover the pot and simmer the soup for about 15-20 minutes, or until the vegetables are tender.
Carefully add the halibut chunks to the soup. Simmer gently for another 5-7 minutes, or until the halibut is opaque and cooked through.
Stir in the lemon juice and fresh parsley. Adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 30.0 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 68.0 mcg | 340% | |
| Calcium | 402 mg | 31% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 6592 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
