Halibut Soup

From Rachael Ray's 365: No Repeats cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 1⁄2 lb chorizo sausage or 1⁄2 lb andouille sausage
• 1  large yellow onion, chopped
• 1  medium carrot, peeled, cut in half lengthwise and sliced into half-moons
• 1  poblano pepper, seeded and chopped
• 4  garlic cloves, chopped
•  salt and pepper
• 1  cup dry white wine
• 1  quart  chicken stock or 1  quart chicken broth
• 1 (15 ounce) can hominy
• 1 1⁄2 lbs  halibut, cut into 2 inch chunks
• 1  medium zucchini, cut in half lengthwise, then sliced into half-moons
• 1⁄4 cup fresh parsley leaves, chopped
• 2  tablespoons cilantro (optional)
• 1  lime, juice of

Directions

1. Preheat a large soup pot over medium-high heat with oil. Remove sausage casing and slice thinly. Add to pot and cook for 2 minutes, stirring frequently.
2. Add onions, carrots, poblanos and garlic. Season with salt and pepper and cook, stirring often, for 5 minutes.
3. Add wine and cook 3 minutes. Add stock, bring to a simmer, and cook 5 minutes longer. Before you add the fish the soup should gently simmer so turn heat down if necessary.
4. Add hominy, halibut, and zucchini. Gently simmer 5 minutes. Add parsley, cilantro (if using) and lime juice.