Recipe - Mediterranean Fish And Orzo Soup

Typed by Manny Rothstein
Three fourths pound Halibut cut into 1in
Cubes
1 One half tablespoon Fresh lemon juice
2 teaspoon Olive oil
1 lg Onion halved and
Thinly cut or sliced up
One half cn (28oz) Italian plum tomatoes
Drained
2 8oz bottles clam juice
Three fourths cup Dry white wine
1 Bay leaf
1 1x4inch orange peel strip
1/8 teaspoon Fennel seeds crushed
1/8 teaspoon Dried red pepper flakes
Salt and ground pepper
One half cup Orzo (riceshaped pasta)
1 pound Clams well scrubbed
Minced fresh parsley

Mix halibut, lemon juice and 2 teaspoon oil in small bowl. Let mixture stand
while preparing soup.

Heat 2 tablespoon oil in heavy large saucepan over medium heat. Add onion and cook
until translucent, stirring occasionally, about 10 mintes.

Squeeze tomatoes through fingers to break up while adding to saucepan. Add
clam juice, wine, bay leaf, orange peel, fennel and pepper flakes. Simmer
10 minutes. Season with salt and pepper. Add orzo and cook 5 minutes.

Add clams to soup. Cover and cook 5 minutes. Add fish. Cover and cook until
fish is opaque and clams open, about 4 minutes longer. Discard bay leaf and
orange peel. Spoon soup into bowls. Garnish with parsley and serve.

Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989.
This book is a collection of recipes taken from "The Weekday Cook" column
in "Bon Appetit". The recipes were published in the months when the
featured ingredients were best. This recipe is for February.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini