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Ingredientes
- 2 tsp Extra virgin olive oil
- 1 c. Thinly-sliced leeks
- 1 c. Thinly-sliced fennel
- 4 c. Boiling water
- 10 ounce All-purpose potatoes pared, and cut into 1/2" pcs
- 1 Tbsp. Chopped fresh thyme leaves (or possibly 1 tspn dry thyme)
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd white pepper
- 10 ounce Red snapper fillets cut into 1 1/2" by 1" pcs
- 2 Tbsp. Chopped fresh flat-leaf parsley
- 1/4 tsp Warm pepper sauce
Direcciones
- In a large nonstick saucepan, heat oil; add in leeks and fennel. Cook over medium-high heat, stirring frequently, 5 min, till vegetables are softened.
- Add in water, potatoes, thyme, salt, and pepper to vegetable mix; bring to a boil. Reduce heat to low; simmer 15 min, till potatoes are just tender.
- Add in fish to potato mix; stir to combine. Simmer 3 min, till fish flakes easily when tested with a fork. Stir in parsley and warm pepper sauce.
- This recipe yields 4 servings.
- Comments: This hearty soup thickens upon standing; before reheating, add in water, a few spoonfuls at a time, till the soup reaches the desired thickness.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 29 | 22% |
| Total Fat 3.27g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 352mg | 15% |
| Potassium 532mg | 15% |
| Total Carbs 9.5g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.43g | 0% |
| Protein 15.69g | 25% |
