Fish & Pea Soup
|Leeks||1 3⁄4 Pound (3 Large Sized, 795 Gram)|
|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Carrot||4 Ounce, finely chopped (1 Large Sized, 115 Gram)|
|Dry white wine/Fat-free reduced-sodium chicken broth||240 Milliliter (1 Cup)|
|Fat free, low sodium chicken broth||1 1⁄2 Liter (6 Cups)|
|Dried bay leaf||1|
|Dried tarragon||1 Teaspoon|
|Skinless rockfish fillets/Jingcod fillets||2 Pound (680 To 905 Gram)|
|Frozen tiny peas||10 Ounce, broken apart (1 Package, 285 Gram)|
1. Cut off and discard root ends and green tops of leeks; discard coarse outer leaves. Split leeks lengthwise and rinse well; thinly slice crosswise.
2. Heat oil in a 5- to 6-quart (5 to 6-liter) pan over medium heat. Add leeks, garlic, and carrot; cook, stirring occasionally, until leeks are soft but not browned (6 to 8 minutes). Add wine, broth, bay leaf, and tarragon. Bring to a boil; then reduce heat to medium-low and cook for 5 minutes.
3. Meanwhile, rinse fish, pat dry, and cut into 1-inch (2.5-cm) chunks. To pan, add fish and peas. Cover and cook until fish is just opaque but still moist in thickest part; cut to test (about 6 minutes). Season to taste with salt and pepper