Title: Herbed Leek and Potato Soup W/red Snapper
Categories: Soup Seafood Vegetable
Yield: 4 Servings

2	ts	Olive oil
1	c	Thinly sliced leeks (white portion only)
1	c	Thinly sliced fennel
4	c	Boiling water
10	oz	All-purpose potatoes, pared and cut into 1/2" pieces
1	tb	Minced fresh thyme leaves or 1 tsp. dried
1/2	ts	Salt
1/4	ts	Ground white pepper
10	oz	Red snapper fillets, cut into 1 1/2 x 1 inch pieces
2	tb	Minced fresh flat-leaf parsley
1/4	ts	Hot pepper sauce

In a large nonstick saucepan, heat oil; add leeks and fennel. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.

Add water, potatoes, thyme, salt, and pepper to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer 15 minutes, until potatoes are just tender.

Add fish to potato mixture; stir to combine. Simmer 3 minutes, until fish flakes easily when tested with fork. Stir in parsley and hot pepper sauce. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Sep/Oct 97 By fatfree-request@fatfree.com on Jun 16, 1997

previous

next