Savory Seafood Soup
|Water/Chicken broth||2 1⁄2 Cup (40 tbs)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, chopped|
|Red bell pepper||1⁄2 , chopped|
|Green bell pepper||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Halibut||1⁄2 Pound, cut into 1 inch chunks|
|Sea scallops||1⁄2 Pound, halved crosswise|
|Dried thyme leaves||1 Teaspoon, crushed|
|Limes||1⁄2 , juiced|
|Hot pepper sauce||1 Dash|
|Black pepper||To Taste|
Combine water, wine, onion, red and green peppers and garlic in large saucepan.
Bring to a boil.
Reduce heat to medium; cover.
Cook 15 minutes or until vegetables are tender, stirring occasionally.
Add halibut, scallops and thyme.
Continue cooking 2 minutes or until fish and scallops turn opaque.
Stir in lime juice and hot pepper sauce.
Season with salt and black pepper, if desired.