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 Lingcod too!

SERVES 4 PREP TIME 10 minutes COOK TIME 25 minutes

INGREDIENTS

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

DIRECTIONS

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 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.