Preparation:
In a large nonstick saucepan, heat oil; add leeks and fennel. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.
Add water, potatoes, thyme, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat to low; simmer 15 minutes, until potatoes are just tender.
Add fish to potato mixture; stir to combine. Simmer 3 minutes, until fish flakes easily when tested with a fork. Stir in parsley and hot pepper sauce.
Comments: This hearty soup thickens upon standing; before reheating, add water, a few spoonfuls at a time, until the soup reaches the desired thickness.
Recipe Source: WEIGHT WATCHERS NEW 365-DAY MENU COOKBOOK by Weight Watchers International (c) 1996 Macmillan |
