Ingredients
Units
Scale
- 2 lbs halibut fillets, skin removed, cut into 1″ chunks
- 2 tbsp olive oil
- 1 medium onion, small dice
- 2 stalks celery, small dice
- 1 medium carrot, peeled and small dice
- 12 medium white mushrooms. sliced
- 1 lg clove garlic, minced
- 1 tbsp fresh grated ginger
- 1 small sprig of rosemary
- 1 small sprig of thyme
- 2 tsp Hot Under the Kilt Acadian Cajun seasoning ( or Old Bay)
- 1 tsp salt
- 1/2 tsp pepper
- 6 cups vegetable broth
- 28 oz diced fire roasted tomatoes
- 4 oz snow crab meat
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 3 green onions, rough chopped
Instructions
- Heat olive oil in a sauce pan over medium high heat.
- Add onion, celery, carrot and mushrooms and sauté until the vegetables begin to soften.
- Add the garlic, ginger, rosemary and thyme, Hot under the Kilt, salt, and pepper, cook until the spices are fragrant.
- Add the vegetable broth and bring to a boil.
- Add the tomatoes, return to a boil.
- Reduce to a simmer and add the halibut, snow crab, dill, parsley, and green onions, simmer for 10 minutes or until the fish is no longer opaque.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Entrees, Soups & Stews, Recipes