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(Recipe ID: 429)
Preparation time: 40 minutes; Cook time: 25 to 30 minutes
Source: Vito De Carolis
Halibut is a very large member of the Flatfish family. Halibut is lowfat, firm, white and has an excellent flavor. Halibut makes nice soups of any kind. This soup gets a little uniquness from the addition of the prunes and raisins
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- 2 pounds Halibut
- 2 pints Water
- 1 tablespoon White wine vinegar *
- 2 Bay leaves *
- 1/2 tablespoon Coarse sea salt *
- 1/2 teaspoon Fine sea salt *
- 1 tablespoon Unsalted butter
- 1 tablespoon All-purpose flour
- 12 Prunes, stoned
- 4 tablespoons Raisins
- 2 tablespoons Fresh lemon juice
- 1/2 tablespoon Sugar
- Clean halibut and cut it into ½ inch slices.
- In a sauce pot; bring water to a boil, add vinegar, bay leaves, and coarse salt.
- Add halibut slices, bring back to boil and skim well.
- Simmer for 6 to 8 minutes until fish is just cooked through.
- Remove from the heat and skim again.
- Strain most of the stock into another pan but leave some of it in the pan to keep fish hot.
- Add prunes and raisins to the stock and bring to a boil.
- Mix together butter and flour and stir the mixture into the stock to thicken it slightly.
- Simmer for 5 minutes.
- Add lemon juice, sugar, and fine salt along with remaining stock.
- Serve the soup with fish.
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