| 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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