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  1. Pasta/Bean Soup with Smoked Sablefish or Salmon

Pasta/Bean Soup with Smoked Sablefish or Salmon

Wild Alaskan Sablefish has been called “the chocolate of fish” for good reason! Its ravishing richness stems from the ample oil that Sablefish accumulate as insulation against their frigid, deep-water environment. Alaskan Sablefish, certified sustainable by the Marine Stewardship Council, is highly prized overseas, making it a relative rarity in domestic markets. Vital Choice Oven-Ready Smoked Sablefish are partially cooked by the smoking process and need little additional cooking, making them ideal for fast recipes like this one. Pasta E Fagioli (pasta and beans) is a classic Italian soup found on the menus of many an Italian trattoria and family table. The ideal pasta for this tradtional soup is ditalini (“little thimbles”), typically used in the Campania region of Italy. Can substitute hot-smoked wild Alaskan Sockeye Salmon, either in place of the Sablefish or in place of half of it. Adapted from a recipe by AP Food Editor J.M. Hirsch.

Pasta/Bean Soup with Smoked Sablefish or Salmon

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
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Ingredients

  • 8 ounces Vital Choice smoked sablefish (2 fillet portions) - can be substituted with smoked sockeye salmon
  • 3 tablespoons organic Vital Choice extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon organic cayenne pepper
  • 1 teaspoon chopped organic rosemary
  • 1 large yellow onion, diced
  • 1 can navy beans, drained (15 ounces)
  • 1 quart chicken or vegetable broth
  • 2 cups ditalini (or other small) pasta
  • Sea salt and organic black pepper, to taste

Instructions

  1. Heat a large saucepan on medium heat and add oil, garlic, cayenne, rosemary and onion. Sauté about 8 minutes (do not burn). Add the beans and broth, bring to a simmer and cook for 5 minutes.
  2. Transfer half of the soup to a blender or food processor. Pulse until the soup is chunky smooth, then return to the saucepan and stir well.
  3. Add the pasta and return soup to a simmer.
  4. Break the fish into bite sized 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.
Serves: Serves 4