Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
   1      cup           thinly-sliced leeks
   1      cup           thinly-sliced fennel
   4      cups          boiling water
  10      ounces        all-purpose potatoes -- pared, and
                        cut into 1/2" pieces
   1      tablespoon    minced fresh thyme leaves
                        -- (or 1 pinch dried thyme)
     1/2  teaspoon      salt
     1/4  teaspoon      freshly-ground white pepper
  10      ounces        red snapper fillets -- cut into 1 1/2"
                        by 1" pieces
   2      tablespoons   minced fresh flat-leaf parsley
     1/4  teaspoon      hot pepper sauce

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