Total Time
55mins
Prep 30 mins
Cook 25 mins

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 Nutrition

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.