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Spanish Halibut Soup

Ingredients:

4 halibut - 6 oz-fillets

2 tablespoon(s) olive oil

1 medium onion - peeled and small diced (Learn How)

6 garlic cloves - peeled and minced (Learn How)

1/2 cup(s) fennel - minced (Learn How)

1 cup(s) white wine

4 cup(s) fish stock

6 potatoes (yukon gold) - peeled and 1/4-inch diced

1 cup(s) butternut squash - peeled, seeded and small diced (Learn How)

1 cup(s) beefsteak tomatoes - thinly sliced

1 tablespoon(s) sweet paprika

1 pinch red chile flakes - ground

1 orange - halved

1 bay leaf - fresh

1 cup(s) spinach - julienned

1 pinch salt and pepper - to taste

Steps:

-Season the halibut fillets, and place back into the refrigerator.

-Heat a heavy bottom 6-qt. pot to medium-high. Add the oil, and saute the onions and garlic for 2 minutes.

-Add the fennel and saute for 2 minutes.

-Add the white wine and let it reduce by a third.

-Add the fish stock, potatoes and squash. Bring the soup up to a boil, then reduce the heat to medium-low.

-Once the heat is turned down, add the tomatoes, paprika, chile flakes, bay leaf and the orange.

-Continue to cook until the squash and potatoes can easily be pierced with a paring knife.

-Add the halibut. Make sure it is submerged in the liquid and the heat is still low.

-Poach the fish for approximately 5 minutes depending upon the thickness of the fillets. It will be done when it starts to flake apart.

-Once the fish flakes, the soup is finished. Remove the bay leaf and orange, stir in the spinach and season to taste.

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