Herbed Leek And Potato Soup With Red Snapper

Course : Fish
Serves: 4
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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 inch 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 inch by 1 inch pieces
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon hot pepper sauce

Preparation / Directions:

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

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