Best Red Pepper And Snapper Soup Recipes

RED PEPPER AND SNAPPER SOUP RECIPE - (4.2/5)

Steps:

• 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.

RED PEPPER AND SNAPPER SOUP

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