Serve the soup in shallow bowls and pass crusty bread for mopping.

Ingredients

　　2 tablespoons extra-virgin olive oil (EVOO)

　　1/2 pound chorizo or andouille sausage

　　1 large yellow onion, chopped

　　1 medium carrot, peeled, cut in half lengthwise, then sliced into half-moons

　　1 poblano pepper, seeded and chopped

　　4 garlic cloves, chopped

　　Salt and freshly ground black pepper

　　1 cup dry white wine (3 or 4 glugs)

　　1 quart chicken stock or broth

　　1 15-ounce can hominy

　　1 1/2 pounds fresh halibut, cut into 2-inch chunks

　　1 medium zucchini, cut in half lengthwise, then sliced into half-moons

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　2 tablespoons chopped fresh cilantro (optional)

　　Juice of 1 lime

　　Preheat a large soup pot over medium-high heat with the EVOO (twice around the pan). Remove the sausage casings and slice the sausage thinly. Add the sliced sausage to the pot and cook, stirring frequently, for 2 minutes. Add the onions, carrots, poblanos, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the chicken stock, bring up to a simmer, and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the hominy, halibut, and zucchini. Gently simmer for 5 minutes. Finish the soup with the parsley, cilantro (if using), and lime juice.

　　Rachael Ray 365: No Repeats