Halibut Soup

• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage or 1/2 lb andouille sausage
• 1 large yellow onion, chopped
• 1 medium carrot, peeled, cut in half lengthwise and sliced into half-moons
• 1 poblano pepper, seeded and chopped
• 4 garlic cloves, chopped
• salt and pepper
• 1 cup dry white wine
• 1 quart chicken stock or 1 quart chicken broth
• 1 (15 ounce) can hominy
• 1 1/2 lbs halibut, cut into 2 inch chunks
• 1 medium zucchini, cut in half lengthwise, then sliced into half-moons
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons cilantro (optional)
• 1 lime, juice of

1. Preheat a large soup pot over medium-high heat with oil. Remove sausage casing and slice thinly. Add to pot and cook for 2 minutes, stirring frequently.
2. Add onions, carrots, poblanos and garlic. Season with salt and pepper and cook, stirring often, for 5 minutes.
3. Add wine and cook 3 minutes. Add stock, bring to a simmer, and cook 5 minutes longer. Before you add the fish the soup should gently simmer so turn heat down if necessary.
4. Add hominy, halibut, and zucchini. Gently simmer 5 minutes. Add parsley, cilantro (if using) and lime juice.

extra virgin olive oil, chorizo sausage, yellow onion, carrot, pepper, garlic, salt, white wine, chicken, hominy, zucchini, parsley, cilantro, lime

Taken from www.food.com/recipe/halibut-soup-197725 (may not work)