Halibut Soup

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1/2 pound chorizo or andouille sausage
• 1 large yellow onion, chopped
• 1 medium carrot, peeled, cut in half lengthwise, then sliced into half-moons
• 1 poblano pepper, seeded and chopped
• 4 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 cup dry white wine (3 or 4 glugs)
• 1 quart chicken stock or broth
• 1 15-ounce can hominy
• 1 1/2 pounds fresh halibut, cut into 2-inch chunks
• 1 medium zucchini, cut in half lengthwise, then sliced into half-moons
• 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
• 2 tablespoons chopped fresh cilantro (optional)
• Juice of 1 lime

1. Preheat a large soup pot over medium-high heat with the EVOO (twice around the pan).
2. Remove the sausage casings and slice the sausage thinly.
3. Add the sliced sausage to the pot and cook, stirring frequently, for 2 minutes.
4. Add the onions, carrots, poblanos, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
5. Add the white wine and cook for 3 minutes.
6. Add the chicken stock, bring up to a simmer, and cook for 5 minutes.
7. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little.
8. Add the hominy, halibut, and zucchini.
9. Gently simmer for 5 minutes.
10. Finish the soup with the parsley, cilantro (if using), and lime juice.

extravirgin olive oil, sausage, yellow onion, carrot, pepper, garlic, salt, white wine, chicken, hominy, fresh halibut, zucchini, parsley, fresh cilantro, lime

Taken from www.epicurious.com/recipes/food/views/halibut-soup-374267 (may not work)