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Mediterranean Fish and Orzo Soup

3/4 pound of Halibut, cut into 1-in cubes
1 1/2 tablespoons of fresh lemon juice
2 teaspoons of Olive oil
1 large Onion, halved and thinly sliced
1/2 can (28oz) Italian plum tomatoes, drained
two 8 ounce bottles of clam juice
3/4 cup of dry white wine
1 Bay leaf
1 1x4-inch orange peel strip
1/8 teaspoon of Fennel seeds, crushed
1/8 teaspoon of dried red pepper flakes
Salt and ground pepper
1/2 cup of Orzo (rice-shaped pasta)
1 pound of clams, well scrubbed
Minced fresh parsley

Mix halibut, lemon juice and 2 teaspoons of oil in small bowl. Let mixture stand while preparing soup. Heat 2 tablespoons of oil in heavy large saucepan over medium heat. Add onion 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, fennel and pepper flakes. Simmer 10 minutes. Season with salt and pepper. Add orzo and cook 5 minutes. Add clams to soup. Cover and cook 5 minutes. Add fish. Cover and cook until fish is opaque and clams open, about 4 minutes longer. Discard bay leaf and orange peel. Spoon soup into bowls. Garnish with parsley and serve. Serving Size: 2

Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for February. Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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