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Red Snapper Soup
Yield: 8 Servings

2 sm potatoes
2 sm carrots
1 lb red snapper fillets
4 ts olive oil
2 c boiling water
1 ts white-wine vinegar
1 1/2 ts salt (or to taste)
2 qt fish broth (or canned chicken broth)
3/4 c arborio rice (5 oz) (or long-grain rice)
2 tb fresh flat-leaf parsley (minced)
1/4 ts dried red-pepper flakes
freshly ground black pepper

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.

Ladle soup into warm bowls and sprinkle with freshly ground black
pepper. Serve immediately. Makes 8 to 10 servings.


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