Before I had the need to puree my food, one of my favorite recipes was Halibut with White Beans in Tomato-Rosemary Broth. So I experimented with this recipe and pureed the tomatoes and beans after they were cooked, and was delighted with the taste, the texture, and the vibrant color! (Nice to have a change from my usual green soups.) The tomatoes were a mix of golden and plum heirloom tomatoes from Tom's vegetable garden. The golden tomatoes are lower in acidity than usual tomatoes and are YUMMY!
Tomatoes, beans, broth and rosemary
1 Tablespoon olive oil
4 (6 oz) halibut fillets
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
1 cup chopped plum tomatoes
1 cup chopped golden tomatoes
1 1/2 cup low-sodium chicken broth
1 (16 oz.) can cannelini beans, or other white beans, rinsed and drained
1/2 Tablespoon chopped fresh rosemary
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to the pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Remove fish from pan; keep warm in a large casserole dish. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in tomato, broth, beans, and rosemary. Bring to a boil. Reduce heat and simmer for about 10 minutes. Puree to desired consistency. Ladle into bowls and add halibut. Serve immediately.
Beautiful finished soup!
Servings per recipe: 6
Serving Size: 1 halibut fillet plus approx. 1 1/4 cup puree