Mediterranean Seafood And Orzo Soup Recipes

Steps:

• Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl.
• Let mixture stand while preparing soup.
• Heat 1/4 cup oil in a heavy large saucepan over medium heat.
• Add onions and cook until translucent, stirring occasionally, about 10 minutes.
• Squeeze tomatoes through fingers to break up while adding to saucepan.
• Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper.
• Simmer soup for 10 minutes.
• Add orzo and cook for 5 more minutes.
• Add clams to soup.
• Cover and cook for 5 minutes longer.
• Add halibut.
• Cover and cook until halibut is opaque and clams open, about 4 minutes longer.
• Discard bat leaf, orange peel and any clams that do not open.
• Season to taste with salt and pepper.
• Garnish with parsley.

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.