Red Pepper and Snapper Soup
- 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 bhg.com
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.