Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm Potatoes -chicken broth)
2 sm Carrots 3/4 c Arborio rice (5 oz) (or
1 lb Red snapper fillets -long-grain rice)
4 ts Olive oil 2 tb Fresh flat-leaf parcley
2 c Boiling water -(minced)
1 ts White-wine vinegar 1/4 ts Dried red-pepper flakes
1 1/2 ts Salt (or to taste) Freshly ground black pepper
2 qt Fish Broth (or canned

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.

Browse by categories