Halibut Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage or 1/2 lb andouille sausage
1 large yellow onion, chopped
1 medium carrot, peeled, cut in half lengthwise and sliced into half-moons
1 poblano pepper, seeded and chopped
4 garlic cloves, chopped
salt and pepper
1 cup dry white wine
1 quart chicken stock or 1 quart chicken broth
1 (15 ounce) can hominy
1 1/2 lbs halibut, cut into 2 inch chunks
1 medium zucchini, cut in half lengthwise, then sliced into half-moons
1/4 cup fresh parsley leaves, chopped
2 tablespoons cilantro (optional)
1 lime, juice of

Preparation

Preheat a large soup pot over medium-high heat with oil. Remove sausage casing and slice thinly. Add to pot and cook for 2 minutes, stirring frequently.
Add onions, carrots, poblanos and garlic. Season with salt and pepper and cook, stirring often, for 5 minutes.
Add wine and cook 3 minutes. Add stock, bring to a simmer, and cook 5 minutes longer. Before you add the fish the soup should gently simmer so turn heat down if necessary.
Add hominy, halibut, and zucchini. Gently simmer 5 minutes. Add parsley, cilantro (if using) and lime juice.