Yield: 4 Servings
|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|
|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.
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