Red Snapper Chowder

Name: Red Snapper Chowder
Ingredients: 1 large leek, white and pale green part only; 1/2 pound red snapper fillets, cut crosswise into 1 1/2-inch-wide strips; 1/2 teaspoon salt; 1 tablespoon olive oil; 1 large clove, minced; 1/2 teaspoon ground coriander; 1/8 teaspoon cayenne; 1 large boiling potato (about 1/2 pound); a 16-ounce can whole tomatoes including juice; 1 1/4 cups water; 2 tablespoons fresh orange juice; 1/2 extra-large vegetarian vegetable bouillon cube; 1 tablespoon minced fresh parsley leaves; 1/4 teaspoon freshly grated orange zest

14 ingredients

8 steps

Ingredients

1 large leek, white and pale green part only
1/2 pound red snapper fillets, cut crosswise into 1 1/2-inch-wide strips
1/2 teaspoon salt
1 tablespoon olive oil
1 large clove, minced
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1 large boiling potato (about 1/2 pound)
a 16-ounce can whole tomatoes including juice
1 1/4 cups water
2 tablespoons fresh orange juice
1/2 extra-large vegetarian vegetable bouillon cube
1 tablespoon minced fresh parsley leaves
1/4 teaspoon freshly grated orange zest

Directions

1

Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes.
2

Lift leek out of water and drain in a colander.
3

In a bowl toss snapper gently with salt and chill, covered.
4

In a saucepan cook leek with salt to taste in oil over moderately high heat, stirring occasionally, until softened, about 5 minutes.
5

Add garlic, coriander, and cayenne and cook, stirring, 1 minute.
6

Peel potato and cut into 3/4-inch cubes.
7

To leek add potato, tomatoes with juice, the 1 1/4 cups water, orange juice, and bouillon cube, stirring and crushing tomatoes against side of pan, and simmer until potatoes are almost tender, about 10 minutes.
8

Stir in snapper, parsley, zest, and salt to taste and cook until snapper is opaque, about 5 minutes.