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Zuppa Di Pesce
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
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1/4 c. olive oil
1 small onion, chopped
1 large yellow (or green) bell pepper, chopped
1 Tbsp. minced garlic
1 bay leaf, broken in half
1/2 tsp. dried oregano
1/4 c. chopped fresh parsley
3/4 c. white wine
1 can (28-32 oz.) whole plum tomatoes
2 cans (15-16 oz. each) cannellini beans, rinsed and drained
1 lb. skinless Alaska Halibut, fresh or thawed, cut in 2-in. pieces
What to do:
1. 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 min.
2. Stir in bay leaf, oregano and parsley; cook an additional 1-2 min. Stir in white wine and cook 1-2 min. Stir in and break up tomatoes. Cook 10-15 min., adding beans and fish during the last 5 min. of cooking.

* If using frozen seafood portions, rinse any ice glaze off under cold water, then add seafood to soup during the last 5 min. of cooking. Cover the pan tightly and cook 5 min. Turn off the heat and let the seafood rest in the soup for 5 min. Break seafood into large chunks to serve.

* This soup is excellent with Alaska Pollock and Cod, too!

* Recipe courtesy of Alaska Seafood Marketing Institute
Nutritional information:
Calories: 538;   Total Fat: 17g;   Saturated Fat: 2g;   Cholesterol: 82mg;   Total Carbs: 49g;   Fiber: 14g;   Protein: 39g;   Sodium: 961mg;  
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