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  • Herbed Leek And Potato Soup With Red Snapper

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    Herbed Leek And Potato Soup With Red Snapper
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 tsp Extra virgin olive oil
    • 1 c. Thinly-sliced leeks
    • 1 c. Thinly-sliced fennel
    • 4 c. Boiling water
    • 10 ounce All-purpose potatoes pared, and cut into 1/2" pcs
    • 1 Tbsp. Chopped fresh thyme leaves (or possibly 1 tspn dry thyme)
    • 1/2 tsp Salt
    • 1/4 tsp Freshly-grnd white pepper
    • 10 ounce Red snapper fillets cut into 1 1/2" by 1" pcs
    • 2 Tbsp. Chopped fresh flat-leaf parsley
    • 1/4 tsp Warm pepper sauce

    Directions

    1. In a large nonstick saucepan, heat oil; add in leeks and fennel. Cook over medium-high heat, stirring frequently, 5 min, till vegetables are softened.
    2. Add in water, potatoes, thyme, salt, and pepper to vegetable mix; bring to a boil. Reduce heat to low; simmer 15 min, till potatoes are just tender.
    3. Add in fish to potato mix; stir to combine. Simmer 3 min, till fish flakes easily when tested with a fork. Stir in parsley and warm pepper sauce.
    4. This recipe yields 4 servings.
    5. Comments: This hearty soup thickens upon standing; before reheating, add in water, a few spoonfuls at a time, till the soup reaches the desired thickness.

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