Herbed leek and potato soup w/red snapper
4 Servings
Ingredients
| Quantity | 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 |
Directions
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