Red Snapper Soup

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Red Snapper Soup

2 small potatoes

2 small carrots

1 lb red snapper fillets

4 tsp olive oil

2 cups boiling water

1 tsp white-wine vinegar

1 1/2 tsp salt (or to taste)

2 quarts fish broth (or canned chicken broth)

3/4 cup arborio rice (5 oz) (or long-grain rice)

2 Tbs fresh flat-leaf parsley (minced)

1/4 tsp 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.

 

 

 

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