SOUPS

2 tablespoons olive oil

1 large onion, finely diced

1 red pepper, cored, seeded and finely diced

½ bulb fennel, finely diced

2 stalks celery, finely diced

2 cloves garlic, minced

½ cup white wine

4 cups vegetable stock

2 cups petite diced tomatoes, with juice

1¼ pounds fresh red snapper, cubed

2 cups cooked fideo pasta

1 tablespoon minced fresh thyme

Salt and pepper

• Bring a stockpot to medium heat and add the oil. Cook the onions, peppers, fennel and celery until nicely softened, about 8 to 10 minutes.  Add the garlic and cook 1 minute more.
• Add the wine; cook until reduced by half. Add the vegetable stock and tomatoes; bring to a gentle simmer.
• Stir in the fish and pasta; gently simmer until fish is just cooked through, about 7 to 8 minutes.
• Season with thyme, salt and pepper.