Red Snapper Soup
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small | potatoes |
|
| 2 | small | carrots |
|
| 1 | pound | red snapper fillets |
|
| 4 | teaspoons | olive oil |
|
| 2 | cups |
water
boiling |
|
| 1 | teaspoon | white wine vinegar |
|
| 1 ½ | teaspoons | salt |
|
| 2 | quarts | fish broth | * |
| ¾ | cup | arborio (short-grain) rice |
|
| 2 | tablespoons |
parsley leaves
flat leaf, fresh, minced |
|
| ¼ | teaspoon | red pepper flakes |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Peel and cut the potatoes into ½-inch dice.
Peel and coarsely shred the carrots.
Cut the fish fillets into ½-inch pieces.
Heat oil in a 6-quart soup kettle.
Add the diced potatoes and sauté over high heat until lightly browned, about 5 minutes.
Add the shredded carrots and sauté 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.
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