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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Of all places, I found this recipe in Beyond Burlap, Idaho's Famous Potato Recipes, Junior League of Boise. I used cilantro instead of parsley. This is nice and easy with great flavor. Ingredients:
2 onions, chopped |
2 carrots, peeled and chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
2 -3 garlic cloves, finely chopped |
1 tablespoon olive oil |
28 ounces whole canned tomatoes |
3 slices orange peel (1/2 x 3 inches each) |
1/2 teaspoon fennel seed |
1/2 teaspoon thyme |
1/2 teaspoon dried red pepper flakes, crushed |
1 bay leaf |
3 medium potatoes, peeled and cut into half inch cubes |
3 cups water |
1 cup white wine |
2 lbs cod (fresh or frozen, cut into chunks) or 2 lbs halibut (fresh or frozen, cut into chunks) or 2 lbs haddock (fresh or frozen, cut into chunks) |
1/2 cup parsley, minced |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Saute the onions, carrots, bell peppers, and garlic in the heated olive oil in a large sauce pan until tender.
2. Add the tomatoes, orange peel, fennel seeds, thyme, crushed red pepper flakes, and bay leaf.
3. Bring to a boil. Add the potatoes.
4. Add the water and wine. Bring to a boil and reduce the heat.
5. Simmer for 10 minutes.
6. Stir in the fish and the parsley.
7. Cook just until the fish flakes easily but do not overcook.
8. Discard the orange peel and bay leaf.
9. Season with salt and pepper.
10. Ladle into soup bowls and serve with bread and green salad.
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