| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Seafood, Soups, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | c | Thinly sliced leeks, white |
| portion only | ||
| 1 | c | Thinly sliced fennel |
| 4 | c | Boiling water |
| 10 | oz | All-purpose potatoes, pared |
| and cut into 1/2" pieces | ||
| 1 | T | Minced fresh thyme leaves or |
| 1 tsp. dried | ||
| 1/2 | t | Salt |
| 1/4 | t | Ground white pepper |
| 10 | oz | Red snapper fillets, cut |
| into 1 1/2 x 1 inch | ||
| pieces | ||
| 2 | T | Minced fresh flat-leaf |
| parsley | ||
| 1/4 | t | Hot pepper sauce |
INSTRUCTIONS
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 liquid 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 fork. Stir in parsley and hot pepper sauce. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Sep/Oct 97 Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin" <CJHARTLIN@classic.msn.com> on Sep 30, 97
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