Red snapper soup Recipe

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Red snapper soup

Artist:	_	Yield:	8
Categories:	Fish, Italian, Seafood, Soups & Stews, Western European	Rating:	0
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Ingredients:

2	small	Potatoes
2	small	Carrots
1	lbs	Red snapper fillets
4	tsp	Olive oil
2	cup	Boiling water
1	tsp	White-wine vinegar
1 1/2	tsp	Salt (or to taste)
2	quart	Fish Broth (or canned
		-chicken broth)
3/4	cup	Arborio rice (5 oz) (or
		-long-grain rice)
2	tbsp	Fresh flat-leaf parcley
		-(minced)
1/4	tsp	Dried red-pepper flakes
		Freshly ground black pepper

Procedures:

1	Preparation: peel and cut the potatoes into ?inch dice.
2	Peel and coarsely shred the carrots.
3	Cut the fish fillets into ?inch pieces.
4	Cooking: heat oil in a 6-quart soup kettle.
5	Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes.
6	Add the shredded carrots and saute until slightly softened, about 2 minutes longer.
7	Add the boiling water along with the vinegar and salt.
8	Simmer until vegetables are tender, about 10 minutes.
9	Add the broth and rice and simmer for 15 minutes.
10	Add the fish and simmer until fish is cooked and rice is tender, about 5 minutes longer.
11	Remove kettle from heat and stir in parsley and hot red-pepper flakes.
12	Adjust seasoning if necessary.
13	Serving: ladle soup into warm bowls and sprinkle with freshly ground black pepper.
14	Serve immediately/ makes 8 to 10 servings.
15	[cooks; jan/feb 1989]