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.

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