Thanks to Julie Hersey for the base recipe that inspired this soup and thanks to brother Jay recently for the Alaska Halibut. This soup has amazing flavor and is absolutely great with crusty bread and fresh greens with vinaigrette!
1 Tbsp dill
1 1/2 c onion
4 cloves garlic crushed
28 ounces canned tomatoes (organic plums are best)
8-10 new potatoes quartered
3/4 c white wine
1 1/2 c chicken broth
1 tbsp oregano
Salt and pepper
1 c shredded carrots
1/4 c fresh parsley
1 lb halibut
1/4 c peeled shrimp
1 c feta
Saute the dill. onion and garlic in olive oil. Add all but carrots, parsley, halibut, shrimp and feta and simmer until potatoes are done. Add the halibut and cook for 5 minutes, then add shrimp and shredded carrots and cook until the shrimp is just pink. Add the feta and parsley and serve immediately.
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2 comments:
That soup looks really good as I love Halibut. Enjoyed reading you wester trek. From Lanesboro, we live near there,Pipestone to Chamberlain, the Big Horns (Prune Creek a favorite campsite) on to Montana where I flyfishing the Big Hole and the Bitteroots you covered some of my favorite ground. Thanks for sharing. Also love canoeing in the BWCAW
I made this soup last night - YUM! Thanks for sharing the recipe
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