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.
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 -3 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 28 ounces whole canned tomatoes
- 3 slices orange peel (1/2 x 3 inches each)
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon dried red pepper flakes, crushed
- 1 bay leaf
- 3 medium potatoes, peeled and cut into half inch cubes
- 3 cups water
- 1 cup white wine
- 2 lbs cod (fresh or frozen, cut into chunks) or 2 lbs halibut (fresh or frozen, cut into chunks) or 2 lbs haddock (fresh or frozen, cut into chunks)
- 1⁄2 cup parsley, minced
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- Saute the onions, carrots, bell peppers, and garlic in the heated olive oil in a large sauce pan until tender.
- Add the tomatoes, orange peel, fennel seeds, thyme, crushed red pepper flakes, and bay leaf.
- Bring to a boil. Add the potatoes.
- Add the water and wine. Bring to a boil and reduce the heat.
- Simmer for 10 minutes.
- Stir in the fish and the parsley.
- Cook just until the fish flakes easily but do not overcook.
- Discard the orange peel and bay leaf.
- Season with salt and pepper.
- Ladle into soup bowls and serve with bread and green salad.