Recipe - Herbed Leek And Potato Soup Wred Snapper

2 teaspoon Olive oil
1 cup Thinly cut or sliced up leeks (white
portion only)
1 cup Thinly cut or sliced up fennel
4 cup Boiling water
10 ounce Allpurpose potatoes, pared
and cut into 1/2" pieces
1 tablespoon Minced fresh thyme leaves or
1 tsp. dried
One half teaspoon Salt
One fourth teaspoon Ground white pepper
10 ounce Red snapper fillets, cut
into 1 One half x 1 inch pieces
2 tablespoon Minced fresh flatleaf
parsley
One fourth teaspoon Hot pepper sauce

In a large nonstick saucepan, heat oil; add leeks and fennel. Cook over
mediumhigh 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 MMRecipes Digest V4 #257 by "Cindy Hartlin"
CJHARTLIN@classic.msn.com on Sep 30, 97