Red snapper soup

 
                              RED SNAPPER SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Seafood
                 Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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