Pacific Halibut Soup
1 tbsp. olive oil or salad oil
1 medium-size onion, chopped
1 small clove garlic, minced or pressed
1/3 cup thinly sliced celery
1 (1 lb.) can tomatoes
1 (14-oz.) can regular-strength chicken broth
1/2 tsp. Italian herb seasoning OR 1/4 tsp. each oregano leaves and dry basil
2 tbsp. rice
1 cup frozen cut green beans, thawed
1/2 to 3/4 lb. halibut, thawed if frozen
Salt and pepper
Grated Parmesan cheese (optional)
Heat oil in a heavy 4-qt. pan over medium heat; add onion, garlic, and celery.
Cook, stirring, until onion is limp.
Stir in tomatoes (break up with a spoon) and their liquid, broth, Italian herbs,
and rice. Cover and simmer for 15 minutes.
Add green beans and simmer, covered, for about 10 minutes longer or until rice
and beans are tender to bite.
Meanwhile, remove skin and bones from fish and cut into about 1-in. pieces. Add
to soup and simmer just until fish flakes readily when prodded with a fork
(about 5 minutes).
Season with salt and pepper to taste.
Sprinkle individual servings with parsley and pass Parmesan cheese to spoon over
each serving, if you wish.
Picture an intimate dinner for two--starring a rack of lamb with four small
chops for each of you. The size is perfect. Accompany with asparagus spears,
broccoli, and shrimp-stuffed tomatoes (recipe to follow). A scoop of vanilla ice
cream with a little creme de menthe poured over makes a quick dessert.