Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour

Ingredients

• 2 tablespoons of extra virgin olive oil
• 1-1/2-inch medium red onion,
• diced 2-inch celery stalks, diced 2-inch medium carrots,
• diced 1-inch medium zucchini,
• diced 2-3 garlic cloves, minced 1 medium red onion
• Season with sea salt and freshly ground black pepper to taste.
• 12 c. dry white wine (optional)
• 28-ounce can chopped tomatoes with liquid 1 pound chopped tomatoes with liquid
• 2 c. fishery resources
• Skin removed and roughly chopped 1 pound halibut filets
• 1 cup freshly trimmed and quartered green beans (optional)
• the juice and zest of 1 large organic lemon
• 34 cup finely chopped fresh parsley 14 cup chopped pine nuts

Instructions

1. In a large soup pot, heat the olive oil over medium heat until shimmering. Combine the onion, celery, carrots, zucchini, and garlic in a large mixing bowl. Season with salt and black pepper to taste, and serve immediately. Cook, stirring occasionally, for approximately 4-5 minutes, or until the vegetables are soft and fragrant, but not falling apart.

2. Pour in the wine and use a wooden spoon to gently scrape any brown bits from the bottom of the pot before serving. Stir everything together and cook for about 2-3 minutes until everything is hot.

3. Bring the chopped tomatoes and fish stock to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes. Cover the pot and gently simmer, stirring occasionally, for 20-25 minutes, until the vegetables are tender.

4. Remove the cover from the halibut and add the chopped halibut and fresh green beans. Cook, covered, for 8-10 minutes, or until the fish is flaky and the green beans are just barely tender, depending on how big your fish is.

5. Stir in the lemon zest and juice, as well as the fresh parsley. Remove the pan from the heat and season with additional salt and black pepper, if necessary.

6. To finish, sprinkle a tablespoon of pine nuts on top of each serving before serving. Enjoy!