Red Snapper Soup
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Red Snapper Soup
  Italian    Seafood    Soups  
Last updated 6/12/2012 1:20:08 AM. Recipe ID 51737. Report a problem with this recipe.
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      Title: Red snapper soup
 Categories: Italian, Seafood, Soups/stews
      Yield: 8 Servings
 
      2 sm Potatoes
      2 sm Carrots
      1 lb Red snapper fillets
      4 ts Olive oil
      2 c  Boiling water
      1 ts White-wine vinegar
  1 1/2 ts Salt (or to taste)
      2 qt Fish Broth (or canned
           -chicken broth)
    3/4 c  Arborio rice (5 oz) (or
           -long-grain rice)
      2 tb Fresh flat-leaf parcley
           -(minced)
    1/4 ts Dried 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.
 




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Recipe ID 51737 (Apr 03, 2005)

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