Red Drum Soup

Ingredients

1 lb. Copper Shoals Red Drum fillets
2 quarts fish broth or canned chicken broth
2 small potatoes
¾ cup long grain rice
2 small carrots
2 tbsp. fresh parsley, minced
4 tsp. olive oil
¼ tsp. dried red pepper flakes
2 cups boiling water
1 tbsp. white wine vinegar
Freshly ground black pepper to taste
Salt to taste

Directions

1. Peel and dice the potatoes.
2. Peel and shred the carrots.
3. Cut the fish fillets into ½ inch pieces.
4. Heat oil in a large kettle. Add the diced potatoes and sauté over high heat until lightly browned.
5. Add the shredded carrots and sauté until lightly softened.
6. Add the boiling water along with the vinegar and salt. Simmer until vegetables are tender, about 10 minutes.
7. Add the broth and rice and simmer for 15 minutes.
8. Add the fish and simmer until the fish is cooked and the rice is tender, about 5 minutes longer. Remove kettle from heat and stir in the parsley and red pepper flakes.
9. Adjust seasoning as necessary/ Ladle into warm bowls and sprinkle with freshly ground black pepper. Serve immediately. Makes 8 to 10 servings.