Ingredients
2 Tbsp Cilantro & Roasted Onion Olive Oil
1 medium onion, diced
3 cloves garlic, minced
1 cup dry white wine
1 cup fish stock
1/2 cup heavy cream
2 Tbsp Alfoos Mango White Balsamic Vinegar
1 tsp dried thyme
Salt and pepper, to taste
1 carrot, finely chopped
Directions
In a large pot heat Cilantro & Roasted Onion Olive Oil over medium heat. Add the onion and garlic, and cook for about 5 minutes or until the onion is translucent.
Add the halibut fillets to the pot and cook for 2-3 minutes on each side, until they are opaque and flake easily with a fork.
Add the white wine, fish stock, and thyme to the pot. Bring to a simmer and cook until the liquid has reduced by half.
Use an immersion blender to puree the mixture until smooth. (Alternatively; Transfer the mixture to a blender, blend until smooth, and return it to the pot.)
Stir in the heavy cream, Mango Balsamic, carrots, and celery, and season with salt and pepper to taste.
Serve the bisque hot, garnished with a sprinkle of chopped fresh herbs (such as parsley or chives).