Red Pepper and Snapper Soup

Photo by Sarah A.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 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)

Directions

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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