Mediterranean Seafood And Orzo Soup

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Server this soup with french bread toasts topped with chopped marinated artichoke hearts that have been tossed with a little olive oil. From bon appetit.

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Steps

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Mix halibut , lemon juice and 4 teaspoons oil in a medium bowl.

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Let mixture stand while preparing soup.

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Heat 1 / 4 cup oil in a heavy large saucepan over medium heat.

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Add onions and cook until translucent , stirring occasionally , about 10 minutes.

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Squeeze tomatoes through fingers to break up while adding to saucepan.

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Add clam juice , wine , bay leaf , orange peel strips , fennel and dried red pepper.

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Simmer soup for 10 minutes.

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Add orzo and cook for 5 more minutes.

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Add clams to soup.

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Cover and cook for 5 minutes longer.

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Add halibut.

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Cover and cook until halibut is opaque and clams open , about 4 minutes longer.

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Discard bat leaf , orange peel and any clams that do not open.

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Season to taste with salt and pepper.

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Garnish with parsley.

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Ingredients

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halibut, fresh lemon juice, olive oil, onions, italian plum tomatoes, clam juice, dry white wine, bay leaf, orange rind, fennel seed, crushed red pepper flakes, orzo pasta, clams, fresh parsley