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| 2 Teelöffel | olive oil |
| 1 Tasse | Thinly sliced leeks (white portion only) |
| 1 Tasse | Fennel thinly sliced |
| 4 Tasse | water boiling |
| 10 x ca. 30 g | All-purpose potatoes, pared and cut into 1/2" pieces |
| 1 Esslöffel | Minced fresh thyme leaves or 1 tsp. dried |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | white pepper ground |
| 10 x ca. 30 g | Red snapper fillets, cut into 1 1/2 x 1 inch pieces |
| 2 Esslöffel | Minced fresh flat-leaf parsley |
| 1/4 Teelöffel | pepper sauce hot |
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In a large nonstick saucepan, heat oil; add leeks and fennel. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.
Add water, potatoes, thyme, salt, and pepper to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer 15 minutes, until potatoes are just tender.
Add fish to potato mixture; stir to combine. Simmer 3 minutes, until fish flakes easily when tested with fork. Stir in parsley and hot pepper sauce.
Typed in MMformat by cjhartlin@msn. Com
97
<Cjhartlin@classic. Msn. Com> on Sep 30, 97
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