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Title: Red Snapper Soup
Categories: Italian Soup Seafood
Yield: 8 Servings

1lbRed snapper fillets
4tsOlive oil
2cBoiling water
1tsWhite-wine vinegar
1 1/2tsSalt (or to taste)
2qtFish Broth (or canned chicken broth)
3/4cArborio rice (5 oz) (or long-grain rice)
2tbFresh flat-leaf parcley (minced)
1/4tsDried 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.