6 servings
45 minutes total (Active 20 minutes)
Ingredients
2 cups carrot sticks
2 stalks celery
1 medium red onion
1 large leek
1 lb baby yellow potatoes
3 tablespoons extra-virgin olive oil, divided
4 cups no-salt-added chicken stock (or broth)
1 lemon, for zest/wedges
1 bunch fresh Italian parsley, divided
1 lb firm white fish (such as cobia, snapper, or tilapia)
1 ¾ teaspoons kosher salt
1 teaspoon pepper
Steps
Preheat 4 quart saucepan on medium-high 2–3 minutes. Cut carrots, celery (1 cup), and onion (1 cup) into ½-inch cubes. Slice leek (white part only); halve potatoes.
Place 1 tablespoon oil in pan. Stir in carrots, celery, onions, and leeks. Cook 4–5 minutes, stirring occasionally, until lightly browned.
Stir in broth and potatoes and bring to a boil. Reduce heat to medium-low and cover. Simmer 18–20 minutes until potatoes are tender. Zest lemon (1 teaspoon), then cut into wedges. Chop parsley (1 cup).
Cut fish into 1-inch cubes (wash hands).
Mash vegetables lightly in pot. Stir in fish, zest, ½ cup parsley, salt, and pepper. Cover and simmer 4–5 minutes until fish is opaque and flakes easily. Divide soup among serving bowls. Drizzle with remaining 2 tablespoons oil and sprinkle with remaining ½ cup parsley; serve with lemon wedges.
Photo & Recipe courtesy of Publix