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Red Pepper and Snapper Soup


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Rate this recipe 4.1/5 (24 Votes)


  • 1 1/4 pounds fresh or frozen skinless red snapper, orange roughy, or other firm-fleshed fish fillets
  • 2 tablespoons olive oil
  • 3 medium red sweet peppers, coarsely chopped (2-1/4 cups)
  • 1 cup chopped shallots or onions
  • 3 ) 14 1/2 ounce can reduced-sodium chicken broth (5-1/4 cups total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/2 cup snipped fresh Italian parsley
  • Fresh Italian parsley sprigs (optional)


Adapted from


Step 1

1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 1-inch pieces; set aside. In a large saucepan or Dutch oven heat oil over medium heat. Add sweet peppers and shallots or onions; cook for 5 minutes. Carefully add 1 can of the broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until peppers are very tender. Remove from heat; cool slightly.

2. Pour half of the sweet pepper mixture into a blender container. Cover and blend until nearly smooth. Pour into a medium bowl. Repeat with remaining pepper mixture. Return all to saucepan or Dutch oven. Add remaining chicken broth, the salt, black pepper, and ground red pepper. Bring to boiling; reduce heat. Add fish to broth mixture. Cover and simmer about 5 minutes or until fish flakes easily when tested with a fork, stirring once or twice. Stir in snipped parsley. If desired, garnish soup with parsley sprigs. Makes 5 servings.


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