Food
Halibut and Tomato Soup
By Yankee Magazine|Sep 05 2007|
Time carefully so you don’t overcook the fish.
Yield
Serves 4
Ingredients
3 strips of bacon, diced
1 onion, peeled and chopped
2 cups fish stock
1/4 cup uncooked rice
1 pound halibut, skinned, boned, and cubed
2 cups tomato juice
2 teaspoons chopped dill
Instructions
Fry bacon in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onion in fat until tender. Add stock and rice. Cover and simmer 10 minutes. Add fish and simmer, partially covered, 10 minutes longer or until tender. Add tomato juice and dill and heat thoroughly. Garnish with reserved bacon.
