Herbed leek and potato soup w/red snapper

Yield: 4 Servings

Measure Ingredient
2 teaspoons Olive oil
1 cup Thinly sliced leeks (white portion only)
1 cup Thinly sliced fennel
4 cups Boiling water
10 ounces All-purpose potatoes, pared and cut into 1/2\" pieces
1 tablespoon Minced fresh thyme leaves or 1 tsp. dried
½ teaspoon Salt
¼ teaspoon Ground white pepper
10 ounces Red snapper fillets, cut into 1 1/2 x 1 inch pieces
2 tablespoons Minced fresh flat-leaf parsley
¼ teaspoon 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@... Source: Cookbook Digest Sep/Oct 97

Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin" <CJHARTLIN@...> on Sep 30, 97

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