RED SNAPPER SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Seafood
Soups/stews

Amount Measure Ingredient — Preparation Method
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2 sm Potatoes
2 sm Carrots
1 lb Red snapper fillets
4 ts Olive oil
2 c Boiling water
1 t White-wine vinegar
1 1/2 ts Salt (or to taste)
2 qt Fish Broth (or canned
-chicken broth)
3/4 c Arborio rice (5 oz) (or
-long-grain rice)
2 tb Fresh flat-leaf parcley
-(minced)
1/4 ts Dried red-pepper flakes
Freshly ground black pepper

PREPARATION: Peel and cut the potatoes into 1/2-inch
dice. Peel and coarsely shred the carrots. Cut the
fish fillets into 1/2-inch pieces.

COOKING: Heat oil in a 6-quart soup kettle. Add the
diced potatoes and saute over high heat until lightly
browned, about 5 minutes. Add the shredded carrots
and saute until slightly softened, about 2 minutes
longer. Add the boiling water along with the vinegar
and salt. Simmer until vegetables are tender, about
10 minutes. Add the broth and rice and simmer for 15
minutes. Add the fish and simmer until fish is cooked
and rice is tender, about 5 minutes longer. Remove
kettle from heat and stir in parsley and hot
red-pepper flakes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls and sprinkle with
freshly ground black pepper. Serve immediately/

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Popularity: 5% [?]