Ingredients
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1 - ½ lb Red Snapper Fish
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4 medium Potatoes
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3 medium ripe Tomatoes
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10 cups Water
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3 sprigs of fresh Parsley
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5 tablespoons of extra-virgin Olive Oil
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8 Garlic
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500 grams gluten-free Pasta
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1 - ½ teaspoons Salt
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Black Pepper
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white Rice Flour
Directions
Red snapper soup has a distinct, elegant flavor and a rich color that makes it a beautiful first course or a satisfying entrée. The fish beautifully absorbs the flavors from the spices and oils within this soup to create a remarkable and memorable dish.
Steps
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1
Done
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In a frying pan, heat 3 tablespoons of oil on medium heat. Lightly coat the fish fillets with the rice flour on both sides. Add to frying pan and fry until golden. Set aside. |
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2
Done
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In a cooking pot, heat the remaining 2 tablespoons of oil on medium heat. Add the garlic and potatoes and cook together about 1 minute. Add the tomatoes and cook together for 3 minutes, until tomatoes are soft. Add the water and salt and stir together. |
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3
Done
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Add the fried fish to the broth, cover and bring to a boil. Reduce heat and continue to cook on medium-low for about 35 minutes. Stirring occasionally. Add the pepper as needed to taste. |
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4
Done
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With a slotted spoon, remove the fish from the broth and set on a serving plate. |
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5
Done
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Bring a well-salted pot to a boil. Cook the pasta per package instructions. Drain and return to pot. Add the broth to the pasta and plate in individual soup bowls. |
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6
Done
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Top soup with grated Parmesan cheese and enjoy! Serve the ἀsh platter. |
