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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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From California Kosher cookbook Ingredients:
2 lbs halibut |
1/2 cup onion, chopped |
1 garlic clove |
1/4 cup green pepper, chopped |
3 celery ribs, sliced diagonally |
3 carrots, julienned |
2 lbs canned stewed tomatoes |
1 cup water |
2 teaspoons chicken soup powder |
1 teaspoon salt |
1/8 teaspoon black pepper |
1/4 teaspoon thyme |
1/4 teaspoon basil |
3 tablespoons parsley, minced |
Directions:
1. Thaw halibut, if frozen.
2. Cut halibut into 1-inch pieces and set aside.
3. In a big pot, saute onion, garlic, green pepper, celery and carrots in oil.
4. Add tomatoes, water, chicken soup powder, salt, pepper, thyme, basil and 2 tbs parsley.
5. cover and simmer 20 minutes.
6. Add halibut.
7. cover and simmer 5-10 minutes longer.
8. Sprinkle with remaining parsley.
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