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Red Snapper Soup

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Yield

8 servings

Prep

20 min

Cook

40 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
2 small potatoes Camera
2 small carrots Camera
1 pound red snapper fillets Camera
4 teaspoons olive oil Camera
2 cups water
boiling
Camera
1 teaspoon white wine vinegar Camera
1 ½ teaspoons salt Camera
2 quarts fish broth *
¾ cup arborio (short-grain) rice Camera
2 tablespoons parsley leaves
flat leaf, fresh, minced
Camera
¼ teaspoon red pepper flakes Camera
1 x black pepper
freshly ground
* Camera
Trans-fat Free, Good source of fiber

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 383 16% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 975mg 41%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 12%
Sugars g
Protein 67g
Vitamin A 90% Vitamin C 17%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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