European Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Red snapper soup

Yield: 8 servings

Ingredients:

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

Instructions:

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.

Web Standards & Support: