Italian

Halibut Cioppino is for Soup.

Halibut Cioppino takes 15 minutes to prepare.

Halibut Cioppino takes 37 minutes to cook.

Halibut Cioppino makes 6 servings.

The ingredients for Halibut Cioppino are:

2 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
1/2 cup fresh cilantro, chopped
1 5.5 oz can tomato paste
1/4 cup fresh basil, minced
1 1/2 cups dry white wine
5 cups chicken stock
1 pound firm-fleshed fish fillets such as halibut, cut into 2-inch chunks

Here is how you make Halibut Cioppino:

Heat the oil in a very large pot over medium heat. Add the fennel, onion, cilantro and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and saute 2 minutes. Stir in the tomato paste. Add wine, basil and chicken stock. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.Add the fish. Simmer gently until the fish is cooked through, about 5 minutes longer. Season the soup, to taste, with more salt.Ladle the soup into bowls and serve.Serving Size: makes four bowls of soupNumber of Servings: 6Recipe submitted by SparkPeople user MILLIEBEAN.

The nutritional information for Halibut Cioppino is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 304.0

• Total Fat: 9.6 g
• Cholesterol: 37.1 mg
• Sodium: 1,361.5 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 2.9 g
• Protein: 27.5 g

Halibut Cioppino is Italian cuisine.