Greek Halibut Soup
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
This Greek Halibut Soup is warm and flavorful, making it perfect for the cold weather. It’s a great addition to your weeknight meal plan, but is also great for holiday entertaining if seafood is a part of your traditions!
Featuring Greek-inspired flavors, fresh halibut fillets from Heinen’s Seafood Department are cut into chunks and cooked in Heinen’s vegetable broth that is flavored with paprika, oregano, bay leaf and fire-roasted tomatoes. The soup is finished with Heinen’s pre-spiralized zucchini, from the Produce Department, fresh herbs and crumbly soft feta cheese.
I like to serve this soup as a main dish during the week with crusty bread or as a beautiful first course at a holiday gathering. It comes together really quickly, which makes it perfect for any occasion.
You can modify this soup by using any semi-firm white fish, a variety of spices like Italian seasoning, cumin or chili powder or beans like white beans or chickpeas.
Greek Halibut Soup
Servings: 4-6
Ingredients
- 2 tsp. Heinen's olive oil
- 1 carrot, diced
- 1 celery, diced
- 1/2 red bell pepper, seeded and diced
- 1/2 small red onion, diced
- 1/4 tsp. Heinen's crushed red pepper (optional)
- 1/4 tsp. Heinen's cayenne pepper (optional for spice)
- 1/2 tsp. Heinen's paprika
- 1 tsp. Heinen's oregano
- 3 Tbsp. Heinen's tomato paste
- 2 Heinen's bay leaves
- 1 15 oz. can Heinen's fire roasted diced tomatoes
- 4 cups Heinen's vegetable broth
- 1 1/2 lbs. fresh halibut fillets, cut into 1 1/2-inch chunks
- Juice of 1/2 lime
- 1 package Heinen's pre-spiralized zucchini
- Fresh cilantro, for garnish
- Fresh parsley, for garnish
- Fresh dill, for garnish
- Green onions, chopped for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the carrot, celery, red bell pepper, red onion and garlic. Sauté until the onion and bell pepper are soft, about 5 minutes.
- Add the crushed red pepper, cayenne pepper, paprika and oregano and sauté for another minute. Stir in the tomato paste and continue to sauté for another minute.
- Add the bay leaves, diced tomatoes and vegetable broth. Simmer for 15 minutes.
- Add the halibut and cook for 5 minutes, or until the fish is cooked through. Do not overcook the fish.
- Stir in the lime juice, zucchini noodles, parsley, cilantro, dill and green onions.
- Serve with lime wedges.
