1/2 pound chorizo or andouille sausage
1 large yellow onion, chopped
1 medium carrot, peeled, cut in half lengthwise, then sliced into half-moons
1 poblano pepper, seeded and chopped
4 garlic cloves, chopped
Salt and freshly ground black pepper
1 cup dry white wine
1 quart chicken stock or broth
1 15-ounce can hominy
1 1/2 pounds fresh halibut, cut into 2-inch chunks
1 medium zucchini, cut in half lengthwise, then sliced into half-moons
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons chopped fresh cilantro (optional)
Juice of 1 lime
Preheat a large soup pot over medium-high heat with the EVOO. Remove the sausage casings and slice the sausage thinly.
Add the sliced sausage to the pot and cook, stirring frequently, for 2 minutes.
Add the onions, carrots, poblanos, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
Add the white wine and cook for 3 minutes. Add the chicken stock, bring up to a simmer, and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little.
Add the hominy, halibut, and zucchini. Gently simmer for 5 minutes.
Finish the soup with the parsley, cilantro (if using), and lime juice.
This soup is loaded with flavor! I love all the flavors in it, especially with the cilantro added. I actually used cilantro instead of parsley, and it was really good. The only problem was that I didn't use halibut. It was almost $20 a pound in the store!!!! and I needed a pound and a half! I was not going to spend $30 on a fish for soup. So, I bought the cheapest I could find. It was pollack. I have no idea how it compares, but I'm guessing the halibut is probably better since it's more expensive :) The pollack had a funny smell and taste. I used the andouille sausage, not the chorizo. I think that was a good decision. Overall, I like this soup and would probably make it again. My husband liked it too, even though he generally doesn't like fish soup. He had 2 helpings and is even taking some to work for lunch tomorrow.