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Alaskan Sablefish is highly prized overseas, and the vast majority of the harvest is exported, making it a relative rarity in domestic markets. (Alaskan Sablefish has been certified sustainable by the Marine Stewardship Council.)
Our Oven-Ready Smoked Sablefish are partially cooked by the smoking process and need little additional cooking, which makes them ideal for fast recipes like this one.
Pasta E Fagioli (pasta and beans) is the classic Italian soup found on the menus of many an Italian trattoria and family table. The ideal pasta for this tradtional soup is ditalini, which means “little thimbles” and is most typically used in the Campania region of Italy.
You could also make this recipe with our hot-smoked wild Alaskan Sockeye Salmon, either in place of the Sablefish or in place of half of it.
Pasta/Bean Soup with Smoked Sablefish or Salmon
Adapted from a recipe by AP Food Editor J.M. Hirsch.
3 tablespoons organic extra virgin olive or macadamia nut oil
2 cloves garlic, minced (or 2 teaspoons organic garlic granules)
1/4 teaspoons organic cayenne pepper
Leaves from one sprig fresh rosemary (or 1 teaspoon chopped organic rosemary)
1 large yellow onion, diced
15 oz can navy beans, drained
1 quart chicken or vegetable broth
2 cups ditalini (or other small) pasta
8 oz (2 portions, de-boned) Oven-Ready or Hot-Smoked Sablefish or Smoked Sockeye Salmon
Sea salt and organic black pepper, to taste
- Heat a large saucepan to medium, and add the oil, garlic, cayenne, rosemary leaves, and onion. Sauté onion about 8 minutes (do not burn). Add the beans and broth, bring to a simmer, and cook for 5 minutes.
- Transfer half of the soup to a blender or food processor. Pulse until the soup is chunky smooth, return to the saucepan and stir well.
- Add the pasta and return the soup to a simmer.
- Break the Sablefish (or Salmon) into bite-size chunks, discarding any bones. Add the fish to the soup and simmer until the pasta is cooked and the fish is heated through, about 5 minutes.