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Categories:
potatoes carrots red snapper olive oil water - Boiling white wine vinegar salt fish broth arborio parsley red pepper black pepper
Viewed: 118 - Published at: 9 years agoIngredients
- 2 small potatoes
- 2 small carrots
- 1 pound red snapper fillets
- 4 teaspoons olive oil
- 2 cups water boiling
- 1 teaspoon white wine vinegar
- 1 1/2 teaspoons salt
- 2 quarts fish broth
- 3/4 cup arborio (short-grain) rice
- 2 tablespoons parsley leaves flat leaf, fresh, minced
- 1/4 teaspoon red pepper flakes
- 1 x black pepper freshly ground
Method
- 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.
- 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.
