Red Snapper And Rice Soup

By á-170456

Ingredients

• FOR THE FISH BROTH:
• 1 whole cleaned red snapper - (abt 3 lbs) filleted, gills
• removed, and head and frame reserved
• 4 quarts water
• 2 celery stalks cut 4" lengths
• 1 medium carrot sliced
• 2 fresh or dried bay leaves
• FOR THE SOUP:
• 1/4 cup extra-virgin olive oil
• 3 large baking (Idaho) potatoes peeled, and cut into 1/3" cubes
• 2 young leeks, light green and white parts well washed, and finely chopped
• 4 scallions, green and white parts finely chopped (or 2 spring onions)
• 4 fresh or dried bay leaves
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 teaspoon peperoncino (crushed red pepper)
• 2 cups diced (1/4") peeled seeded ripe tomatoes
• 1/2 cup long-grain rice
• 1/2 cup chopped fresh Italian parsley - (lightly packed)

Details

Servings 8

Preparation

Step 1

In a large pot, combine the fish head and frame with the water, celery, carrot, and bay leaves. Bring to a boll over high heat, then adjust the level of the heat to a simmer. Simmer, uncovered, for 1 hour, skimming the surface often. While the broth is simmering, cut the fillets into 1/2-inch pieces and refrigerate.

Strain the broth through a fine sieve lined with cheesecloth. You should have about 3 quarts of broth; if not, add water as necessary.

In a deep, heavy 4- to 5-quart pot, heat the olive oil over medium heat. Add the potatoes and cook, stirring occasionally with a wooden spoon until lightly browned, about 5 minutes. Most likely, the potatoes will stick, but that is fine; adjust the level of heat to prevent the bits of potato that stick from getting too dark.

Stir in the leeks, scallions, and bay leaves. Season them lightly with salt and pepper, and cook, stirring, until the leeks are wilted, 2 to 3 minutes. Add the fish stock and peperoncino and bring to a boil, scraping up the bits of potato from the bottom. Adjust the level of heat to a simmer and season again lightly with salt and pepper if needed. Simmer, uncovered, until the potatoes begin to fall apart, about 40 minutes. (The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a simmer before continuing.)

Stir the diced tomatoes and rice into the soup and cook, stirring occasionally, for 7 minutes. Add the pieces of red snapper fillets and continue simmering until the rice is tender, about another 5 minutes. Remove the bay leaves. Stir the parsley into the soup, check the final seasoning, and serve in warm soup bowls.

This recipe yields 8 servings.