RED PEPPER AND SNAPPER SOUP

Red Pepper and Snapper Soup image

Number Of Ingredients 10

2 tablespoons Olive oil
3 Red sweet peppers (medium), coarsely chopped
1 cup Shallots or onions, chopped
3 cans Chicken broth, reduced sodium - 14 1/2 oz can
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Red pepper (cayenne)
1 1/4 pounds Fish - red snapper, orange roughey, or other firm fleshed fillets cut in 1" pieces
1/2 cup Italian parsley - flat leaf, snipped
1 bunch Italian parsley sprigs (for garnish)

Steps:

In large saucepan or Dutch oven heat oil
Cook sweet peppers and shallots in hot oil over medium heat for 5 minutes
Carefully add one can (about 1 3/4 cups) of broth
Bring to boil, reduce heat
Cover and simmer for 20 minutes until peppers are very tender
Remove from heat
Cool slightly
Pour half of mixture into blender container, cover and blend until nearly smooth
Pour into medium bowl
Repeat with remaining pepper mixture
Return all to saucepan
Add remaining chicken broth, salt, pepper (black and red).
Bring mixture to boiling
Reduce heat
Add fish to broth mixture, cover and simmer about 5 minutes or until fish just flakes easily with fork, stirring once or twice
Stir in snipped parsley
Ladle into individual bowls
Garnish with parsley springs